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. Yields 8 (1-cup) servings.

Course Soups, Stews & Chilis

Cuisine American

Keyword chickpea, lemon, meatless, one pot, soup, vegetarian

Prep Time 10

Total Time 10

Servings servings

Calories 79

Author Laurie McNamara

Equipment

Ingredients

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

Instructions

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 2½ teaspoons.
Ladle soup into bowls and top with freshly grated parmesan cheese and minced fresh parsely.

Nutrition