Slow-Cooker Italian Chickpea Soup
Oct 31, 2024 07:49 AM
I loved soup growing up. I still do, and I think it’s so comforting and nostalgic for me because of my childhood.
Soup was always my favorite — usually a large, deep pot that was simmering on a stove all afternoon. There were tons of veggies, fragrant herbs, and always beans or pasta (or both).
They were hearty and rustic, topped with overly generous portions of freshly grated Parmesan cheese and served best with warm crusty bread, spread with butter.
I defy anyone to tell me that soup isn’t dinner. It’s more than that, really. I think making soup is as therapeutic as eating it. It’s a marriage and balance of complementary, yet unique ingredients that form a harmonious whole. It’s nourishing, healthy, and deeply soothing.
I hope you love this chickpea soup as much as I do.
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
Prep Time:
15 minutes
Cook Time:
270 minutes
Total Time:
285 minutes
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