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Chickpea Vegetable Soup Recipe

Chickpea Vegetable Soup recipe


This is a warm, hearty soup with chickpeas, veggies, and pasta. It's like a hug in a bowl! You cook onions, carrots, and celery, then add tomato, garlic, and chickpeas with broth. Orzo pasta makes it extra yummy!


2 tbsp olive oil
1 large onion, diced
2 medium carrots, diced
2 stalks celery, diced
2 tbsp tomato paste
4 cloves garlic, minced
1 tsp dried thyme
1.2 liters vegetable broth
1 x (400 g) can diced tomatoes
1 x (400 g) can chickpeas, drained and rinsed
100 g ditalini pasta
Salt and pepper to taste
Grated Parmesan cheese, for serving (optional)


Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery, and cook for about 10 minutes until the vegetables are softened.
Stir in the tomato paste and minced garlic, and cook for another 2 minutes.
Add the dried thyme, vegetable broth, diced tomatoes, and chickpeas. Bring to a simmer and cook for 15 minutes.
Add the ditalini pasta to the pot and cook for 10 minutes, or until the pasta is tender.
Season the soup with salt and pepper to taste. Serve hot, with grated Parmesan cheese on top if desired.

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