Slow-Cooker Italian Chickpea Soup

June 15, 2020
Posted in: Recipes

Recipe courtesy of Tiffany La Forge, blogger at Parsnips and Pastries and EatUsaBeans.com

This hearty and healthy Italian Chickpea Soup is full of vegetables, fiber, and nutrients and is easily made in your slow-cooker. Like all beans, chickpeas are an excellent source of plant-based protein. Rich in vitamins, minerals, fiber, and nutrients, chickpeas are inexpensive and easy to add to your diet. Not to mention, they are delicious.

Slow-Cooker Italian Chickpea Soup Recipe

Ingredients

  • 1 pound dried garbanzo beans, soaked overnight
  • 1 small yellow onion, diced
  • 3 carrots, peeled and sliced
  • 3 celery stalks, diced
  • 4 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon dried thyme
  • 10 cups chicken stock (vegetable stock for vegetarian version)
  • 8 ounces orecchiette pasta
  • 1/2 bunch Tuscan kale, chopped
  • 1 teaspoon finely grated lemon zest
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon chopped fresh rosemary

For Serving

  • Lemon wedges
  • Grated Parmesan cheese

Directions

  1. Soak chickpeas overnight in enough cold water to cover them by several inches. Drain and rinse.
  2. Add the chickpeas, onion, carrots, celery, garlic, olive oil, salt, pepper, and dried thyme to the slow-cooker. Stir to combine and pour in the chicken stock.
  3. Cook on High for 4 hours.
  4. After 4 hours, add the pasta and cook for another 30 minutes until the pasta is tender.
  5. During the last 10 minutes of cooking, stir in the kale, lemon zest, lemon juice, and fresh rosemary.
  6. Serve bowls topped with grated Parmesan cheese and additional lemon wedges for squeezing. Enjoy!

Prep Time: 15 minutes
Cook Time: 4-1/2 hours
Total Time: 4 hours, 45 minutes
Yield: 10 servings

 

We hope you enjoy this easy and delicious Italian chickpea soup recipe!

Check out more recipes:

View all recipes from USDBC

View recipes from eatusabeans.com