Italian Blended Chickpea Soup Recipes

HEARTY CHICKPEA SOUP

Hearty Chickpea Soup image

The perfect Fall and Winter Comfort food. This Hearty Chickpea Soup, is a meal all in itself!

Provided by Rosemary Molloy

Time 1h50m

Number Of Ingredients 14

Ingredients

2 tablespoons olive oil
1/2 onion ((minced))
1 clove garlic ((minced))
1 stalk celery ((chopped))
1 potato ((chopped small))
2 1/4 cups chickpeas**
1 can tomatoes pelati (nothing added) ((1 cup))
3 cups water
1-2 tablespoons fresh parsley
1/2 teaspoon basil
1/2 teaspoon oregano
1/2 teaspoon salt
hot pepper flakes to taste
1 1/2 cups cooked pasta ((more or less))

Steps:

In a large pot add olive oil, minced onion, garlic and celery, sautee on low/medium heat for 2 minutes or until clear.
Then add potatoes, chickpeas, tomatoes, water and spices simmer on low/medium until tender and thickened (approximately 60 minutes).
In the last 15 minutes cook the pasta until al dente then drain well (I prefer Orecchiette pasta in this soup).
Remove half the cooked soup and blend until smooth, return to the pot, add the pasta and heat until hot. Serve with fresh grated parmesan cheese if desired. Enjoy!

Nutrition Facts : Calories 530 kcal, Carbohydrate 81 g, Protein 23 g, Fat 13 g, SaturatedFat 1 g, Sodium 338 mg, Fiber 19 g, Sugar 11 g, ServingSize 1 serving

ITALIAN CHICKPEA SOUP

Italian Chickpea Soup image

Italian Chickpea Soup is a delicious Healthy Vegan/Vegetarian Soup Recipe, a must try. Healthy & Delicious, the whole family will love it.

Provided by Rosemary Molloy

Categories Main Dish

Time 1h5m

Number Of Ingredients 14

Ingredients

1 cup dried chick peas soaked overnight in 5 cups of water garbanzo beans, rinse before cooking* ((2 cups soaked))
2 tablespoons olive oil
1 -2 cloves garlic ((chopped))
2 carrots ((chopped))
1 -2 celery stalks ((chopped))
1/2 - 1 teaspoon salt
1/2 teaspoon basil
1 teaspoon oregano
dash of thyme
1-2 tablespoons fresh Italian parsley
hot pepper flakes to taste
1/2 cup tomato puree
4 1/2 cups of water
1 cup dried small pasta ((I used small wheels))

Steps:

In a medium pot add olive oil, garlic, carrots, celery, salt, basil, oregano, thyme, hot pepper flakes, tomato puree, water and chick peas. Cook over medium heat till boiling, stirring till all ingredients are combined, once boiling reduce heat and continue cooking, stirring occasionally.
Cook for approximately 50 to 60 minutes (don't be scared to taste, you must taste, you have to taste for salt and doneness). Once the beans are tender, add another cup of water (depending how soupy you like it you may want to add more water) bring to a boil and immediately add the small pasta (this is where you must taste again for salt) again stirring occasionally (so pasta doesn't stick to the bottom) and cook till al dente (about 5 minutes for small pasta).
When done, turn off heat, serve immediately in soup bowls, topped with freshly grated parmesan cheese if desired. Enjoy!

Nutrition Facts : Calories 202 kcal, Carbohydrate 29 g, Protein 6 g, Fat 6 g, Sodium 28 mg, Fiber 4 g, Sugar 4 g, ServingSize 1 serving

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