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I truly make this lemony chickpea soup at least once a month, it’s ridiculously good! Filled with lots of veggies, kale, pasta, and savory Parmesan broth, it’s cozy, simple, and perfect for chilly weather. And, the leftovers make for a great lunch or meal prep option!

A white bowl of chickpea soup on a marble counter next to another bowl of soup, yellow linen, rosemary, and Parmesan.

There are few things I love more in this life than cozying up on the couch with a big bowl of soup, a fluffy blanket, and some wool socks. Now that it’s officially fall, I’m pulling a George Costanza and shifting into soup mode. (Except not really, cause honestly, this is where I live full-time). But I digress. It’s soup time! It’z cozy szn!

Creamy orzo turkey soup and cheesy French shallot soup are some of my go-tos, but this garbanzo bean soup is one I come back to time and time again. This is one of those recipes that came about from me just throwing pantry staples into a pot when I was in culinary school and then being utterly shocked how good it came out.

I’ve changed and added a few things during the dozens (hundreds?) of times I’ve made this recipe, but overall, this recipe is true to its roots and mostly uses staple ingredients. Let’s make it!

Canned chickpeas

Chickpeas, veggies, pasta, Parmesan, and spices in white bowls next to lemons and rosemary on a white marble counter.

For ease, I use canned chickpeas, also called garbanzo beans. If you want to use dried beans, we’ll talk about that later! Other than that, all you need is pantry staples: olive oil, carrots, celery, shallots or onions, garlic, rosemary, red pepper flakes, a bay leaf, parmesan, vegetable broth, small pasta, kale, a lemon, Morton’s Kosher salt, and freshly-ground black pepper.

Recipe directions

Six images to making garbanzo bean soup. In photo 1, a wood spoon is spooning carrots, celery, and shallots into a white pot. In photo 2, the spoon has sauteed mirepoix on it. In the third photo, veggie broth is being poured in a white pot of chickpeas and veggies. In photo 4, a hand is pouring pasta into the pot. In photo 5, a hand is placing kale into the soup. In photo 6, a hand is squeezing a lemon into the soup.
Start by sautéeing the carrots, celery, and shallots in a Dutch oven. Next, add the garlic, rosemary, and red pepper flakes. Add the chickpeas, bay leaves, Parmesan rind, vegetable broth, and some water. Boil for a few minutes. Then, add the pasta and cook until it’s al dente. Stir in the kale and mix until it’s just wilted. Finish with a good squeeze of fresh lemon juice.

Sauté the veggies until they are soft and browned on the edges. This soup doesn’t need to be cooked for a long time, so letting the veggies sauté properly will help you get the best texture (a.k.a. no crunchy veggies)! And, browning the veggies adds a much deeper, more savory flavor.

Dried chickpeas

I’ve personally never tried using dried chickpeas, but it would totally work. You’ll need about 1 1/2 cups of dried chickpeas to make up 2 cans. You’ll also have to cook the chickpeas in advance. You can’t just add them straight to the soup or they won’t cook properly.

Two white bowls of chickpea soup on a white table next to a mustard yellow linen, lemons, and a wood bowl of pepper flakes.

A make-ahead option

This soup is the perfect make-ahead recipe! I actually think it tastes even better after it’s had some time for the flavors to meld. Once the soup is done, let it cool to room-temperature. Then, store it in airtight containers until you’re ready to eat. Something to keep in mind is that the pasta will get softer the longer it sits in the liquid. So, you might want to cook it separately and add it with each serving!

Refrigerate & reheat

This soup makes for the best leftovers! Sometimes, I double the recipe just so I have lunches for the rest of the week. Just place the soup in an airtight container & refrigerate for up to 5 days. To reheat the soup, you can just microwave it until it’s hot or heat it on the stove.

A white bowl with lemony chickpea soup on a white counter next to a yellow linen, wood bowl of red pepper flakes, and rosemary sprigs.

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5 from 1 vote

Lemony Chickpea Soup with Parmesan & Pasta

Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
This lemony chickpea soup is one of my favorite cozy dinners for autumn, winter, or any time of the year! It's simple, full of flavor, and makes for great leftovers. I seriously make it at least once a month, it's the best!
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Ingredients

  • 2 Tablespoons olive oil
  • 1 large shallot, finely diced
  • 3 large carrots, peeled & diced
  • 2 celery stalks, diced
  • 4 large garlic cloves, minced
  • 2 sprigs fresh rosemary, finely chopped
  • 1/2 teaspoon red pepper flakes, plus more to taste
  • 2 cans of chickpeas, drained and rinsed
  • 2 small bay leaves
  • 1 2-3 inch Parmesan rind
  • 6 cups low-sodium vegetable broth
  • 2 cups water
  • 1 1/2 cups pasta shells (Ditalini, Farfalle, Orecchiette, etc.)
  • 6 ounces kale, chopped (about 3 cups, packed)
  • 1 lemon
  • Kosher salt and freshly-ground black pepper, to taste
  • Red pepper flakes, Parmesan, & lemon wedges, for serving

Equipment

  • Large Dutch oven or soup pot

Instructions 

  • In a large Dutch oven or soup pot, heat the olive oil over medium-high heat. Add the shallots, carrots, celery, a couple pinches of salt, and a few grinds of black pepper. Cook, stirring frequently, until the veggies are soft and browned on the edges, about 6-7 minutes.
  • Next, add the garlic, rosemary, and red pepper flakes. Cook for about 30 seconds, or until fragrant. Stir in the chickpeas, bay leaves, and Parmesan rind.
  • Pour the vegetable broth and water over the chickpea-veggie mixture. Bring to a boil, reduce to a simmer, and let the soup cook for 5-10 minutes to meld the flavors.
  • Add the pasta and cook until al dente, according to package directions. During the last 1-2 minutes of cooking, add the kale and cook just until it's wilted.
  • Remove the soup from the heat. Add the juice of 1/2 the lemon. Taste and add more lemon juice, salt, and pepper, to taste.
  • Serve the soup with freshly-grated Parmesan, red pepper flakes, lemon wedges, and black pepper. Enjoy!

Notes

The Parmesan rind is the secret to getting a deep, savory flavor in this soup! I just buy a block of Parmesan, use the rind for the broth, and grate the rest of the Parmesan for serving.
If you’re a fan of spice, add more red pepper flakes. If you’re sensitive, add less. I like to start with 1/2 teaspoon and add more as garnish.
If you’re worried about the pasta getting soggy in leftovers, cook it separately and add it to individual servings. Just toss it with a bit of olive oil so it doesn’t get sticky in the fridge.
Cuisine: American
Course: Soup
Author: Sara Lynn Hunt Broka
Serving: 1serving, Calories: 433kcal, Carbohydrates: 66g, Protein: 19.3g, Fat: 10.9g, Saturated Fat: 1.5g, Sodium: 469mg, Potassium: 875mg, Fiber: 12.7g, Sugar: 8.5g, Calcium: 172mg, Iron: 6mg
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