Italian Chickpea Soup- Vegan

 Today I’m headed to Fort Meyers, Florida where is it 84 degrees and sunny. This time tomorrow I will be laying on the beach. Unfortunately that trip doesn’t start until 7:30 PM tonight. Until then, I will choose to keep myself warm and bikini ready with fresh homemade italian chickpea soup.

Italian Chickpea Soup- Vegan

If you follow my blog you know I am a soup obsessed. I actually eat soup in the dead of summer when it is 100 degrees outside with no shame in my game. I love soup! But I have been making too many cream of veggie soups lately. So todays tasty soup is a bit different from most that you have seen from me.

This italian chickpea soup has a hearty texture that comes from a half blended half not technique. The flavors are simple with sautéed onions, garlic and carrots with a bit of rosemary. Simple ingredients that you probably have handy already in your kitchen. Another bonus of this recipe… the cook time is half of what most homemade soups are.

Italian Chickpea Soup- Vegan

2 Cans Chickpeas (rinsed and drained)

2 Small Carrots Chopped

1 Small Onion Chopped 

5 Cloves of Garlic Minced

1 Tablespoon Olive Oil

1/2 Cup Whole Wheat Pasta (I used Farro Pizzichi)

1 14 Ounce Can Diced Tomatoes

2 Cups Vegetable Broth

2 Cups Water

1 Tablespoon Rosemary

Salt and Pepper to Taste


1) Saute the onions, carrots and garlic in the olive oil on medium in a 8 cup pot. Cook until onions are transparent. Make sure not to burn the garlic!

2) Add in the rest of the ingredients and stir to incorporate. Bring the pot to a boil then turn the heat down to simmer for about 20 minutes or until pasta is sufficiently softened. Less time if you like al dente pasta.

3) Transfer half the soup, trying to avoid the pasta, to your blender or food processor. I know, it was sort of difficult but the pasta adds texture you don’t want to blend it! Process the soup until smooth, about 30 seconds.

4) Transfer the blended soup back with the textured soup and stir until everything is mixed. Vola!



  chickpea1 So filling and tasty. I love the simplicity of the ingredients! As always with my soups you can freeze individual sized leftovers for a quick lunch or dinner in a hurry.

Today I enjoyed this soup for lunch with a multi-grain gluten free english muffin.

What did you have for lunch this Friday?

Italian Chickpea Soup- Vegan

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About rebacox

Pseudo athlete and vegan, learning to love all the imperfections in life. Follow me in my journey, training for races (a half marathon in all 50 states to be exact) and my adventures in the kitchen!
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4 Responses to Italian Chickpea Soup- Vegan

  1. I feel the same way about soup! No matter the weather, it’s just sooo delicious. This soup looks super tasty, worth eating in 100 degree summer weather (but luckily/unluckily, it’s freezing cold here). Enjoy Florida!

  2. Natalie says:

    Love this recipe, I have all of the ingredients so this will be a perfect soup to try out this week!

  3. Lisa V says:

    Thanks for sharing this recipe! I can’t wait to try it.

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