Ingredients (~6 servings)
- 2 tsp garlic infused olive oil
- 2 celery stalks, finely chopped
- 1 medium carrot, finely chopped
- 1 medium yellow onion, finely chopped
- 1 tsp fresh thyme leaves, chopped
- 1/4 tsp white pepper
- 1 can (15 oz) chickpeas, rinsed and drained
- 1 1/2 cups water
- 3 cups low-sodium vegetable broth
- 6 oz short pasta (like cavatelli)
- 1 small lemon, juiced
- Minced parsley for garnish
- Freshly grated parmesan cheese for garnish
Sauté the Vegetables Until Tender
In a Dutch oven or soup pot, add 2 tsp garlic infused olive oil along with the chopped celery, carrot, and onion with a pinch of kosher salt.
Stir and heat over medium to medium-low until tender – this takes ~8-10 minutes.
The onions will soften first and the carrots will take the longest.
Add Thyme and White Pepper
Add 1 tsp chopped thyme and 1/4 tsp white pepper to the softened vegetables.
Stir and cook for 1 minute until fragrant.
Add Chickpeas and Broth, Then Puree Some for Thickness
Add the entire can of chickpeas, 3 cups vegetable broth, and 1 1/2 cups water to the pot.
Bring to a simmer and cook for 10 minutes.
Use a slotted spoon to strain out about 1/2 cup of the chickpeas and vegetables; add them to a mini food processor with a little broth and puree until smooth.
This is what thickens the soup naturally instead of using cream.
Add Pasta and Simmer Until Tender
Add the puree and 6 oz pasta back to the soup.
Stir and bring back to a simmer; cook until the pasta is tender – ~12-15 minutes.
If the soup thickens too much, add more water 1/2 cup at a time.
Finish with Lemon Juice and Season
Squeeze in the juice of 1 small lemon and season with kosher salt to taste.
I usually need ~2 tsp of salt but start with 1 tsp and adjust from there.
The lemon really brightens everything up – you can add more if you want it more tart.
Ladle into bowls and top with freshly grated parmesan and minced parsley.
Lemon Chickpea Soup
Ingredients
Ingredients (~6 servings)
- 2 tsp garlic infused olive oil
- 2 celery stalks finely chopped
- 1 medium carrot finely chopped
- 1 medium yellow onion finely chopped
- 1 tsp fresh thyme leaves chopped
- 1/4 tsp white pepper
- 1 can chickpeas 15 oz, rinsed and drained
- 1 1/2 cups water
- 3 cups low-sodium vegetable broth
- 6 oz short pasta like cavatelli
- 1 small lemon juiced
- Minced parsley for garnish
- Freshly grated parmesan cheese for garnish
Instructions
- Heat 2 tsp garlic infused olive oil in a Dutch oven over medium to medium-low heat.
- Add 2 finely chopped celery stalks, 1 finely chopped medium carrot, 1 finely chopped medium yellow onion, and a pinch of kosher salt.
- Sauté 8-10 minutes until tender.
- Add 1 tsp chopped fresh thyme and 1/4 tsp white pepper and cook 1 minute until fragrant.
- Add 1 can (15 oz) rinsed and drained chickpeas, 3 cups low-sodium vegetable broth, and 1 1/2 cups water.
- Bring to a simmer and cook 10 minutes.
- Remove 1/2 cup chickpeas and vegetables with a slotted spoon and puree in a food processor with a little broth until smooth.
- Return puree to pot and add 6 oz short pasta.
- Simmer 12-15 minutes until pasta is tender, adding 1/2 cup water at a time if soup gets too thick.
- Squeeze in juice of 1 small lemon and add kosher salt to taste.
- Ladle into bowls and top with freshly grated parmesan cheese and minced parsley.
