Italian Chickpea Soup Recipes

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ITALIAN BLENDED CHICKPEA SOUP



Italian Blended Chickpea Soup image

This is one of those healthy pureed chickpea soups that taste absolutely delicious and you must try! Unlike many Italian soups, I made this Italian soup to be free of sodium, pasta and tomatoes. It's super easy to make and full of nutrition, protein and flavor. Make it tonight!

Provided by Simple Italian Cooking Blog

Categories     Lunch     Main Dish     Soups

Time 1h5m

Number Of Ingredients 8

1 14 oz. can chickpeas (rinse and drain)
1 14 oz. can cannellini beans (rinse and drain)
1 chopped carrot
1 stalk chopped celery
2 medium chopped onions
4 cloves chopped garlic
2-3 Tablespoons extra virgin olive oil
6 cups water ((or a mix of water and chicken stock))

Steps:

  • In large saucepan heat olive oil over medium heat
  • Add onion and saute for 8 minutes until tender over medium heat stirring occasionally.
  • Add garlic and saute for 1 minute or until aromatic. Do not let burn!
  • Add celery and carrots and saute for about 5 minutes
  • Add in water and/or stock, chickpeas and cannellini beans
  • Bring to boil then reduce to simmer for 30 minutes. (stir occasionally)
  • When finished, put through a blender or food processor
  • Serve warm and enjoy! Top with sour cream if you allow dairy.

INSTANT-POT ITALIAN CHICKPEA STEW WITH PESTO



Instant-Pot Italian Chickpea Stew with Pesto image

Chickpeas are the basis for this savory pressure-cooker Italian bean stew, which gets an extra kick from a spoonful of intensely flavored basil pesto.

Provided by Janet A. Zimmerman

Categories     Instant Pot     Pressure Cooker     Chickpea     Vegetarian     Basil     Pine Nut     Parmesan     Carrot     Tomato

Yield Serves 4

Number Of Ingredients 16

For the pesto:
1 1/2 packed cups fresh basil leaves (about 3/4 ounce)
1/4 cup extra-virgin olive oil, plus additional if needed
1/4 cup grated Parmesan cheese (about 1 ounce)
1 garlic clove, minced
1 tablespoon toasted pine nuts
For the chickpeas:
1 tablespoon plus 1/2 teaspoon kosher salt, divided
1 quart water
12 ounces dried chickpeas
2 tablespoons extra-virgin olive oil
1 small onion, chopped (about 3/4 cup)
2 medium carrots, peeled and chopped (about 3/4 cup)
1 (14-ounce) can diced tomatoes, undrained
4 cups chicken stock
1/4 cup grated Parmesan or similar cheese

Steps:

  • Make the pesto:
  • Combine the basil, oil, cheese, garlic, and pine nuts in a small food processor or blender. Pulse until a coarse paste forms, adding a tablespoon or two of water or more olive oil, if necessary to get a loose-enough consistency. Set aside 1/3 cup of pesto for this recipe; the remainder can be refrigerated in an airtight container for a week or so, or frozen for several months.
  • Soak the chickpeas:
  • In a large bowl, dissolve 1 tablespoon of kosher salt in the water. Add the chickpeas and soak at room temperature for 8 to 24 hours. Drain and rinse.
  • Sauté the onions:
  • Preheat the Instant Pot by selecting Sauté and adjust to More for high heat. Add the olive oil and heat until it shimmers. Add the onion and sprinkle with 1/4 teaspoon of salt. Cook, stirring frequently, until the onion pieces separate and soften, 2 to 3 minutes.
  • Pressure cook:
  • Add the drained chickpeas, carrots, tomatoes with their juice, stock, and remaining 1/4 teaspoon of salt. Lock the lid into place. Select Manual; adjust the pressure to High and the time to 10 minutes. After cooking, naturally release the pressure for 10 minutes, then quick release any remaining pressure. Unlock and remove the lid.
  • Serve the chickpeas:
  • Ladle the chickpeas into bowls and top each with a spoonful of pesto. Sprinkle with the cheese and serve.

HEARTY CHICKPEA SOUP



Hearty Chickpea Soup image

The perfect Fall and Winter Comfort food. This Hearty Chickpea Soup, is a meal all in itself!

Provided by Rosemary Molloy

Categories     Main Dish     Soup

Time 1h50m

Number Of Ingredients 14

2 tablespoons olive oil
1/2 onion ((minced))
1 clove garlic ((minced))
1 stalk celery ((chopped))
1 potato ((chopped small))
2 1/4 cups chickpeas**
1 can tomatoes pelati (nothing added) ((1 cup))
3 cups water
1-2 tablespoons fresh parsley
1/2 teaspoon basil
1/2 teaspoon oregano
1/2 teaspoon salt
hot pepper flakes to taste
1 1/2 cups cooked pasta ((more or less))

Steps:

  • In a large pot add olive oil, minced onion, garlic and celery, sautee on low/medium heat for 2 minutes or until clear.
  • Then add potatoes, chickpeas, tomatoes, water and spices simmer on low/medium until tender and thickened (approximately 60 minutes).
  • In the last 15 minutes cook the pasta until al dente then drain well (I prefer Orecchiette pasta in this soup).
  • Remove half the cooked soup and blend until smooth, return to the pot, add the pasta and heat until hot. Serve with fresh grated parmesan cheese if desired. Enjoy!

Nutrition Facts : Calories 530 kcal, Carbohydrate 81 g, Protein 23 g, Fat 13 g, SaturatedFat 1 g, Sodium 338 mg, Fiber 19 g, Sugar 11 g, ServingSize 1 serving

ITALIAN CHICKPEA SOUP



Italian Chickpea Soup image

Full bellies, full hearts? Italian Chickpea Soup delivers on both fronts. Chock full of hardy garbanzos and a medley of other veggies, this gluten-free spin on a classic is loaded with plant-based protein, and works year round as a main or a side. Don't skimp on the garnish!

Provided by Danielle Esposti

Categories     Soup

Time 35m

Number Of Ingredients 15

2 tbsp olive oil
1 vidalia onion (chopped to ½)
2 medium carrots (peeled and sliced to ½")
2 stalks celery (sliced to ½")
2 cloves garlic (minced)
2 tbsp tomato paste
1 28-oz can crushed tomatoes (fire roasted if available)
2-4 c chicken broth (or vegetable broth)
2 14-oz can chickpeas (rinsed and drained)
2 tsp italian seasoning
½ tsp kosher salt (more to taste)
½ tsp ground pepper (more to taste)
2 heaping cups baby spinach
Fresh basil (torn, for serving)
Finely shredded parmesan cheese (for serving, see notes)

Steps:

  • Heat a dutch oven or large soup pot over medium high heat. Add the oil and heat until it shimmers.Add the onion, carrots, and celery and saute, stirring occasionally, until the vegetables are soft and the onion is translucent, 9-10 minutes. Add the garlic and cook 1 minute more.
  • Add the tomato paste and work into the vegetables. Continue cooking until the color deepens, 2-3 minutes.
  • Add the tomatoes, 2 cups broth, chickpeas, italian seasoning, and ½ tsp each salt and pepper. Give everything a good stir and bring the liquid to a simmer. Adjust the heat to maintain a simmer, then cook 10 minutes to meld the flavors. Cook up to 30 minutes covered. If the soup is too thick or you'd prefer a brothier consistency, add more broth (up to 2 additional cups). I used 2.5 c broth total.
  • Stir in the spinach and cook until just barely wilted, 1-2 minutes.
  • Ladle into bowls and garnish with basil and parmesan cheese. Serve immediately.

Nutrition Facts : ServingSize 2 cups, Calories 419 kcal, Carbohydrate 64 g, Protein 21 g, Fat 10 g, SaturatedFat 2 g, Cholesterol 6 mg, Sodium 754 mg, Fiber 21 g, Sugar 12 g, UnsaturatedFat 6 g

ITALIAN CHICKPEA SOUP



Italian Chickpea Soup image

Italian Chickpea Soup is a delicious Healthy Vegan/Vegetarian Soup Recipe, a must try. Healthy & Delicious, the whole family will love it.

Provided by Rosemary Molloy

Categories     Main Dish

Time 1h5m

Number Of Ingredients 14

1 cup dried chick peas soaked overnight in 5 cups of water garbanzo beans, rinse before cooking* ((2 cups soaked))
2 tablespoons olive oil
1 -2 cloves garlic ((chopped))
2 carrots ((chopped))
1 -2 celery stalks ((chopped))
1/2 - 1 teaspoon salt
1/2 teaspoon basil
1 teaspoon oregano
dash of thyme
1-2 tablespoons fresh Italian parsley
hot pepper flakes to taste
1/2 cup tomato puree
4 1/2 cups of water
1 cup dried small pasta ((I used small wheels))

Steps:

  • In a medium pot add olive oil, garlic, carrots, celery, salt, basil, oregano, thyme, hot pepper flakes, tomato puree, water and chick peas. Cook over medium heat till boiling, stirring till all ingredients are combined, once boiling reduce heat and continue cooking, stirring occasionally.
  • Cook for approximately 50 to 60 minutes (don't be scared to taste, you must taste, you have to taste for salt and doneness). Once the beans are tender, add another cup of water (depending how soupy you like it you may want to add more water) bring to a boil and immediately add the small pasta (this is where you must taste again for salt) again stirring occasionally (so pasta doesn't stick to the bottom) and cook till al dente (about 5 minutes for small pasta).
  • When done, turn off heat, serve immediately in soup bowls, topped with freshly grated parmesan cheese if desired. Enjoy!

Nutrition Facts : Calories 202 kcal, Carbohydrate 29 g, Protein 6 g, Fat 6 g, Sodium 28 mg, Fiber 4 g, Sugar 4 g, ServingSize 1 serving

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