Lemon Chickpea Soup
This is a simple one-pot soup that's wicked cheap and filling - chickpeas, pasta, and vegetables with a bright lemon finish. I like to puree some of the chickpeas to thicken it naturally instead of using cream.
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.
Notes
Start with 1 tsp salt and adjust up to 2 tsp as needed.
Did you make this recipe?Let me know how you liked it below!