Italian Chickpea Vegetable Soup
Italian Chickpea Vegetable Soup is a fabulous one-pot wonder for fall and winter! Filled with tons of veggies & chickpeas, and seasoned with Italian herbs and a secret ingredient, you'll want to add this scrumptious soup to your weekly menu rotation!
Ingredients
- 2 tbsp. butter
- 1 yellow onion diced
- 3 garlic cloves minced
- 1-2 carrots chopped
- 1-2 celery stalks diced
- 1/2 tsp. dried basil
- 1/2 tsp. dried oregano
- 1/2 tsp. dried thyme
- 1 tbsp. tomato paste
- 8 oz. dried chickpeas soaked overnight OR (2) 15.5 oz. cans of chickpeas, drained
- 14.5 oz. can diced tomatoes undrained
- 14.5 oz. can cut green beans drained
- 1 quart vegetable broth
- 2 bay leaf
- salt & pepper to taste
- 1 parmesan cheese rind
Instructions
- Add butter, onion, garlic, carrot, and celery to a stockpot or Dutch oven. Sauté veggies in butter on medium/medium-high for about 5 minutes. Add the basil, oregano, and thyme to the veggies and cook another 5 minutes. Season with desired amount of salt & pepper. Add tomato paste to pot and stir around. Cook the veggies with the tomato paste for about a minute, then add the rest of the ingredients. Bring soup to a boil.
- *If using canned chickpeas, reduce heat and simmer soup on medium/medium-low for for at least 30 minutes. Stir the parmesan rind around to help it disperse in the soup. Taste for needed salt & pepper, remove bay leaf and parmesan rind and enjoy.
- *If using pre-soaked, dried chickpeas, reduce heat and simmer soup on medium/medium-low for at least an hour, hour and a half. At the hour mark, taste a chickpea to see if they have softened enough. If not, continue to simmer until done. Taste for needed salt & pepper, remove bay leaf and parmesan rind and enjoy.
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