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.
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.
This was an instant favorite. Light and bright with lemon, addictive earthy flavor and incredible texture. Can you tell I love this soup?
To Make This Lemon Chickpea Soup You Will Need:
- garlic infused olive oil
- yellow onion
- kosher salt
- white pepper
- fresh thyme
- cooked chickpeas (garbanzo beans)
- low-sodium vegetable broth
- lemon juice
- grated parmesan cheese – for serving
- minced fresh parsley – for serving
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.
Once tender, add in 1 teaspoon minced fresh thyme leaves and 1/4 teaspoon white pepper.
Stir and cook 1 minute.
Add in 1 (15 ounce) can drained and rinsed chickpeas.
Pour in 1 quart (4 cups) low-sodium vegetable broth and 2 cups water.
Stir and bring to a simmer.
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 until smooth. Doing this will give this soup body by thickening it a bit.
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.
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.
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.
Ladle the soup into bowls and top with freshly grated parmesan cheese and minced parsley. I also love to serve this with sourdough bread.
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.
Lemon Chickpea Soup
- 2 teaspoons garlic infused olive oil
- 2 short celery stalks, finely chopped
- 1 medium carrot, finely chopped
- 1 medium yellow onion, finely chopped
- 1 heaping teaspoon thyme leaves, chopped
- 1/4 teaspoon white pepper
- 1 (15 ounce) can chickpeas, (garbanzo beans) rinsed and drained
- 2 cups water
- 1 quart low-sodium vegetable broth
- 8 ounces short pasta, like cavatelli
- 1 small lemon, juiced
- minced parsley, for garnish
- freshly grated parmesan cheese, for garnish
- 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.
- Add in the thyme and white pepper. Stir and cook 1 minute.
- 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.
- 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.
- 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.
- Ladle soup into bowls and top with freshly grated parmesan cheese and minced fresh parsely.
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