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Lemon Chickpea Soup

Lemon Chickpea Soup

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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.
Course Soups, Stews & Chilis
Cuisine American
Keyword chickpea, lemon, meatless, one pot, soup, vegetarian
Prep Time 10 minutes
Total Time 10 minutes
Servings 8 (1 cup) servings
Calories 79
Author Laurie McNamara


  • 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.


Serving: 1g | Calories: 79kcal | Carbohydrates: 12g | Protein: 2g | Fat: 2g | Polyunsaturated Fat: 2g | Cholesterol: 1mg | Sodium: 124mg | Fiber: 1g | Sugar: 2g