Hearty Chickpea Soup {Stovetop or Crockpot}
The Hearty Chickpea Soup is the perfect vegetarian lunch for winter. It has pasta, parmesan, Italian seasoning and spinach in it.
Servings: 4 servings
Calories: 323kcal
Ingredients
- 1 tbsp olive oil
- 1 yellow onion diced
- 4 celery stalks finely chopped
- 2 carrots finely chopped
- 4 cloves garlic minced
- 1 tsp Italian seasoning
- 1 tsp lemon zest optional but highly recommended
- 1 tsp salt
- 1/2 tsp pepper
- 1 parmesan cheese wedge
- 1 (540mL) can chickpeas
- 6 cups vegetable broth
- 1/2 cup ditalini pasta
- 1/2 cup parmesan cheese
- 2 cups spinach, chopped
- 1/4 cup fresh parsley chopped
- 2 tbsp lemon juice preferably fresh squeezed
- 1 loaf crusty bread optional, for serving
Instructions
- Heat olive oil in a large pot over med-high heat. Add onion, celery and carrots, sauteeing for 3-4 minutes until veggies soften.
- Add garlic, Italian seasoning, lemon zest, salt and pepper, sauteeing another 30 seconds until fragrant.
- Add in parmesan wedge, chickpeas, vegetable broth and pasta, cooking for 15 minutes or until pasta is al dente.
- Stir in parmesan cheese, spinach, parsley and lemon juice, cooking another minute before removing from heat.
- Serve in large bowls with crusty bread on the side. Enjoy!
Notes
Nutritional info does not include bread.
Swap out the ditalini pasta for tubetti or macaroni.
Dump everything in the crockpot and cook on high for 4 hours or low for 6 hours.
Store the leftovers in the fridge for 3-4 days. Reheat in the microwave for 1-2 minutes or in a pot on the stovetop.
Freeze this soup without the pasta for up to 3 months. Defrost in the fridge then reheat as normal, or microwave from frozen for 5-6 minutes. Stir in some cooked pasta then serve!
Nutrition
Calories: 323kcal | Carbohydrates: 49g | Protein: 14g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 6mg | Sodium: 2171mg | Potassium: 594mg | Fiber: 10g | Sugar: 11g | Vitamin A: 7688IU | Vitamin C: 19mg | Calcium: 200mg | Iron: 4mg