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Lemon Chickpea Soup

This vegetarian Lemon Chickpea Soup is deliciously light and lemony. A simple one-pot soup of tender vegetables, pasta and chickpeas is topped with generous amounts of grated parmesan and a sprinkle of parsley. Recipe serves 8 in about 45 minutes.

Lemon Chickpea Soup

Is it ever not soup season?

Okay so maybe I take a break over summer (unless gazpacho is on the menu) but until then, I still enjoy soup throughout most of spring. Because of Michigan’s unpredictable weather, snow is a possibility still in April. On the day I made this, it was dark and stormy and this golden vegetarian number was the bright spot of the gloomy yet cozy afternoon.

It’s a simple soup recipe, sauté the classic trio of veggies i.e. carrot, celery and onion in garlic infused olive oil. Add thyme, chickpeas and broth before simmering. I thicken the soup up by pureeing a few ladles of chickpeas – this also adds amazing texture. Lastly add in the pasta (which will also help thicken the soup) and once tender, squeeze in the juice of a small lemon. So easy.

Lemon Chickpea Soup

This was an instant favorite. Light and bright with lemon, addictive earthy flavor and incredible texture. Can you tell I love this soup?

Lemon Chickpea Soup ingredients

To Make This Lemon Chickpea Soup You Will Need:

  • garlic infused olive oil
  • celery
  • carrot
  • yellow onion
  • kosher salt
  • white pepper
  • fresh thyme
  • cooked chickpeas (garbanzo beans)
  • low-sodium vegetable broth
  • water
  • pasta
  • lemon juice
  • grated parmesan cheese – for serving
  • minced fresh parsley – for serving

garlic infused olive oil, carrot, celery and onion in dutch oven

In a dutch oven or soup pot, measure and add 2 teaspoons garlic infused olive oil, 1 diced medium onion, 1 diced medium carrot and 2 diced short stalks of celery with a pinch of kosher salt. Stir and cook until tender, about 8 to 10 minutes.

sautted veggies with thyme and white pepper

Once tender, add in 1 teaspoon minced fresh thyme leaves and 1/4 teaspoon white pepper.

sauteed veggies and thyme

Stir and cook 1 minute.

chickpeas added to sauteed veggies

Add in 1 (15 ounce) can drained and rinsed chickpeas.

pouring broth and water into pot

Pour in 1 quart (4 cups) low-sodium vegetable broth and 2 cups water.

stir and heat over medium

Stir and bring to a simmer.

transfer chickpeas and veggies to food processor

After the soup simmers for about 10 minutes, strain out a few spoonfuls of chick peas and veggies and add a splash of the broth.

pulse into a paste

Pulse until smooth. Doing this will give this soup body by thickening it a bit.

add pasta and paste to soup

Add the purred beans and 8 ounces dried pasta (I’m using cavatelli) and bring to a simmer. Cook the pasta until tender, about 12 to 15 minutes. 

simmer on medium to medium-high until pasta is al dente

Cooking the pasta in the soup will also help thicken up the soup, so I usually add another cup of water if the soup is too thick.

season with kosher salt

Squeeze in the juice of 1 small lemon (or more to taste) and season with kosher salt to your liking (for me it was 2-1/2 teaspoons) and white pepper.

Lemon Chickpea Soup topped with parmesan and parsley.

Ladle the soup into bowls and top with freshly grated parmesan cheese and minced parsley. I also love to serve this with sourdough bread.

white bowl with Lemon Chickpea Soup

This Lemon Chickpea Soup is a feel good soup.

A soup I crave. 

And I absolutely love the lemon, chickpea and parmesan combo and the texture of the soup is a 10 out 10.

#chefskiss

Lemon Chickpea Soup with spoon in bowl.

Enjoy! And if you give this recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

spoonful of Lemon Chickpea Soup

Lemon Chickpea Soup
Yield: 8 (1 cup) servings

Lemon Chickpea Soup

This vegetarian Lemon Chickpea Soup is deliciously light and lemony. A simple one-pot soup of tender vegetables, pasta and chickpeas is topped with generous amounts of grated parmesan and a sprinkle of parsley.

Prep Time 10 minutes
Total Time 10 minutes

Ingredients

  • 2 teaspoons garlic infused olive oil
  • 2 short stalks celery, finely chopped
  • 1 medium carrot, finely chopped
  • 1 medium yellow onion, finely chopped
  • 1 heaping teaspoon chopped fresh thyme leaves
  • 1/4 teaspoon white pepper
  • 1 (15 ounce) can chickpeas (garbanzo beans) rinsed and drained
  • 2 cups water
  • 1 quart (4 cups) low-sodium vegetable broth
  • 8 ounces short pasta (like cavatelli)
  • juice of 1 small lemon
  • minced parsley, for serving
  • freshly grated parmesan cheese, for serving

Instructions

  1. In a dutch oven or soup pot, measure and add the oil, celery, carrot and onion with a pinch of kosher salt. Stir and heat over medium to medium-low, until tender. About 8 to 10 minutes.
  2. Add in the thyme and white pepper. Stir and cook 1 minute.
  3. To that add the chickpeas, broth and water. Bring to a simmer and cook 10 mintues. Use a slotted spoon to strain out some of the chickpeas and vegetables and add to a mini food processor. Add a little broth and puree until smooth.
  4. Add the puree and the pasta to the soup. Stir and bring back to a simmer and cook until the pasta is tender. About 12 to 15 minutes. Add more water (1 cup or so) if the soup thickens too much.
  5. Squeeze in the juice of a small lemon (or more if desired) and season with kosher salt to taste. For me it was 2-1/2 teaspoons.
  6. Ladle soup into bowls and top with freshly grated parmesan cheese and minced fresh parsely.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

  • Lodge EC7OD13 Enameled Cast Iron Oval Dutch Oven, 7-Quart, Oyster White
    Lodge EC7OD13 Enameled Cast Iron Oval Dutch Oven, 7-Quart, Oyster White
  • Cuisinart DLC-2ABC Mini Prep Plus Food Processor Brushed Chrome and Nickel
    Cuisinart DLC-2ABC Mini Prep Plus Food Processor Brushed Chrome and Nickel

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 79Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 1mgSodium: 124mgCarbohydrates: 12gFiber: 1gSugar: 2gProtein: 2g

All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.

The post Lemon Chickpea Soup appeared first on Simply Scratch.



This post first appeared on Simply Scratch, please read the originial post: here

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