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Chickpea Vegetable Soup Photo

Chickpea Vegetable Soup Recipe

Katie Jasiewicz
Chickpea Vegetable Soup is a filling yet light summer meal. A great way to get your veggies and protein.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6
Calories 227 kcal

Ingredients
  

  • 1 tablespoon Grapeseed Oil
  • 1 cup Diced Carrots
  • 1/2 Onion Diced
  • 1 stalk Celery Diced
  • 1 tablespoon Minced Garlic
  • 1 teaspoon Italian Seasoning
  • 1 teaspoon Salt
  • 1/4 teaspoon Black Pepper
  • 32 ounces Chicken Broth
  • 16 ounces Water
  • 2 cups Corkscrew Pasta
  • 4 Plum Tomato Diced
  • 1 Yellow Squash Julienned
  • 1 15 ounce can Chickpeas Rinsed and drained
  • 1 cup Spinach Minced
  • 1/4 cup Grated Parmesan Cheese Plus additional for garnishing
  • 6 Fresh Basil Leaves For garnish

Instructions
 

  • In a large stock pot, heat the grapeseed oil on high heat.
  • Reduce to medium and then add in the carrots, onion, celery, and minced garlic. Mix well and season with Italian seasoning, salt, and pepper.
  • Add in 1 cup of chicken broth and cook covered for 10 minutes, stirring occasionally.
  • Add in the remaining chicken broth and water and bring to a boil.
  • Then add in the corkscrew pasta, diced plum tomatoes, julienned squash and zucchini, and garbanzo beans. Mix well and cook for 5 minutes on medium heat.
  • Mix well and add in the chopped spinach. Cook for an additional 5 minutes.
  • Once the soup is done cooking and pasta is al dente add in the 1/4 cup of grated Parmesan cheese.
  • Ladle soup into bowls. Top with additional Parmesan cheese and fresh basil. Enjoy.

Nutrition

Calories: 227kcalCarbohydrates: 35gProtein: 9gFat: 4gSaturated Fat: 1gSodium: 1080mgFiber: 6gSugar: 3g
Keyword Cheese, Chickpeas, Easy, Easy Dinners, Lunches, Pasta, Quick, Simmered, Soups, Stews, Vegetables
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