Soup is a delicious one-pot meal
Over the years, this Italian Chickpea Soup has been a family favorite. The addition of pasta makes the soup heartier, like a minestrone, and can definitely be considered a one-pot meal.
Recently I taught a lesson on how to make this soup at my daughter’s elementary classroom. Below is a photo of the soup the children made. We made the recipe X4, which fed about 35 people. And using all organic ingredients, the cost came to $2 per person including soup, pasta, bread, and butter. Very economical meal!
Use homemade chickpeas if you can
The secret to making this soup delicious is to make your chickpeas from scratch. To make it easier, prepare your chickpeas in advance. You can store them in the refrigerator or freezer until you’re ready to make the soup.
I use a pressure-cooker to make my chickpeas, but they can be made in a regular pot (it just takes longer). I recommend making a big batch of chickpeas and freezing some away in quart-sized freezer bags that you can use later on to make hummus or another batch of soup. Here is my recipe for Homemade Chickpeas.
- 1 recipe Homemade Chickpeas or 3 cups cooked chickpeas
- 2 tablespoons extra-virgin olive oil, divided
- 1 small onion, diced
- 2 teaspoons fresh rosemary, minced
- 2 stalks celery, sliced
- 2 medium carrots, sliced into rounds or half moons
- 2 medium zucchini, sliced into half or quarter moons
- 4 cups vegetable stock or water
- 1 organic bay leaf
- ½ cup fresh parsley or basil leaves, chopped, divided
- 2 cups cooked pasta (such as farfalle, fusilli, twists, wheels, or shells)
- ½ cup freshly grated Parmigiano-Reggiano or Pecorino Romano (optional)
- sea salt, to taste
- freshly ground black pepper, to taste
- Follow instructions for making Homemade Chickpeas. Set chickpeas aside. Do not drain, as the chickpea cooking liquid will be used in the soup. If using canned chickpeas you will need to drain the liquid from the can.
- In 3- to 5-quart soup pot, sauté onion in 1 tablespoon olive oil and a pinch of sea salt for about 10 minutes over medium or medium-low heat. Add rosemary and stir to coat onions. Add another tablespoon olive oil, celery, carrot, and another pinch sea salt and sauté about 10 minutes more. Adjust heat if necessary to prevent burning. Add zucchini and sauté a minute more.
- Place chickpeas and chickpea cooking liquid into soup pot and add stock and bay leaf. Bring to a boil, then turn heat to low, cover, and simmer until zucchini is soft, about 8 minutes. Add half of fresh herbs. Season with salt and pepper to taste.
- Serve pasta in soup bowls and pour chickpea soup over the pasta.
- Garnish each bowl with remaining fresh herbs and/or grated cheese (if using).
- Make this recipe gluten-free by using a gluten-free variety of pasta.
- If using canned chickpeas, add 3 cloves minced garlic along with carrots and celery.
Enjoy making soup on a cold winter day and share with some friends!