This Italian Chickpea Soup is a hearty, vegan dish that’s easy to prepare and packed with flavor. Perfect for any season, it combines pantry staples and fresh vegetables to create a comforting meal.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 medium carrots, peeled and sliced
• 2 stalks celery, sliced
• 2 cloves garlic, minced
• 2 tablespoons tomato paste
• 1 (28-ounce) can crushed tomatoes (fire-roasted if available)
• 2 to 4 cups vegetable broth
• 2 (14-ounce) cans chickpeas, rinsed and drained
• 2 teaspoons Italian seasoning
• ½ teaspoon kosher salt (more to taste)
• ½ teaspoon ground pepper (more to taste)
• 2 heaping cups baby spinach
• Fresh basil, torn, for garnish

Instructions

Sauté Vegetables: In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the chopped onion, carrots, and celery. Sauté for about 9-10 minutes until the vegetables are soft and the onion is translucent.

Add Garlic and Tomato Paste: Stir in the minced garlic and cook for an additional minute. Then, add the tomato paste, mixing it into the vegetables until it darkens slightly in color (about 2-3 minutes).

Combine Main Ingredients: Add the crushed tomatoes, 2 cups of vegetable broth, chickpeas, Italian seasoning, salt, and pepper. Stir well to combine.

Simmer: Bring the mixture to a simmer. Reduce the heat to maintain a gentle simmer and cook for 10 minutes to meld the flavors. If you prefer a brothier soup, add more vegetable broth as needed.

Add Spinach: Stir in the baby spinach and cook for another 1-2 minutes until just wilted.

Serve: Ladle the soup into bowls and garnish with torn basil leaves. Enjoy with crusty bread or on its own!

Additional Vegetables

You can enhance the soup by adding various vegetables, such as:

• Zucchini
• Green beans
• Butternut squash
• Potatoes (Yukon gold or sweet potatoes for creaminess)
• Leafy greens (like kale or spinach)
• Bell peppers.

Thicker Soup

To make the soup thicker, consider these options:

• Blend some of the soup: Use an immersion blender to puree a portion of the soup, which will create a creamier texture.
• Add potatoes: Including diced potatoes can naturally thicken the soup as they cook down.
• Incorporate tomato paste: This adds both thickness and richness to the broth.

Slow Cooker Preparation

Yes, you can make this soup in a slow cooker. Simply sauté the vegetables first (if desired), then combine all ingredients in the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours until everything is tender. If using dried chickpeas, ensure they are pre-soaked and cooked before adding them to the slow cooker

12.

Vegan Parmesan Alternatives

For a vegan alternative to parmesan cheese, consider using:

• Nutritional yeast: It provides a cheesy flavor and is often used in vegan cooking.
• Vegan parmesan cheese: Brands like Violife offer dairy-free options that melt well.
• Cashew cheese: Blend soaked cashews with nutritional yeast, garlic powder, and lemon juice for a creamy topping.

This soup is not only quick to make but also versatile; you can adjust the ingredients based on what you have on hand or your personal preferences. Enjoy your delicious Italian Chickpea Soup!