Easy Garbanzo Bean Soup from scratch in under 30 minutes with vegetables and a tomato broth that’s full of flavor.
This simple soup is packed with chickpeas (garbanzo beans), vegetables, herbs and pasta in a rich tomato broth.
It’s a great make-ahead recipe for busy weeknights and is as delicious as it is good for you.
Ladle some into a deep bowl and top with a sprinkle of fresh parmesan cheese. Add some nice crusty bread for a great comfort meal all year.
This is a simple recipe that’s quick to make from ingredients found in local grocery stores.
It’s a great way to eat healthier – especially if you’ve indulged this summer (I know! I’m there too!).
I also included a vegetarian option and some variations to the recipe so be sure to check them out below.
WHAT’S IN THIS GARBANZO BEAN SOUP RECIPE?
The list may look long to you but check your pantry before shopping. You may already have many of the budget-friendly ingredients.
- olive oil
- yellow onion
- garlic cloves
- salt and pepper
- tomato paste
- canned crushed tomatoes
- canned diced tomatoes
- chicken stock (can use broth)
- canned garbanzo beans (chickpeas)
- dry Italian seasoning
- ditalini (or other small pasta)
- fresh spinach
- fresh parsley
- parmesan cheese (for serving)
NOTE: Dried chickpeas aren’t recommended as they take much longer to cook.
HOW TO MAKE GARBANZO BEAN SOUP:
To a large pot or dutch oven add olive oil over medium heat on the stove top. Drop the carrots, onion and celery into the soup pot. Season lightly with salt and pepper then cook 6-8 minutes or until the vegetables are tender.
Reduce the heat to low then grate in the garlic, add tomato paste and dry Italian seasoning. Cook 1 minute.
Next stir in the crushed tomatoes, diced tomatoes with their juices, chicken stock, 1 teaspoon of salt and 1/2 teaspoon of black pepper.
Add the rinsed and drained garbanzo beans. Increase the heat to bring the soup to a boil then reduce the heat and simmer 10 minutes (covered).
Next add the pasta and spinach. Simmer another 9-12 minutes or until the pasta is al dente, stirring occasionally so the pasta doesn’t stick to the bottom of the pot.
Stir in the parsley then taste and add additional salt or pepper to your liking. If you want the soup thinner, add the remaining chicken stock.
Serve hot with a sprinkle of parmesan cheese over each bowl.
FREQUENTLY ASKED QUESTIONS:
What is the difference in chickpeas and garbanzo beans?
Chickpeas and garbanzo beans are two names for the same delicious healthy food.
Is garbanzo bean (chickpea) soup good for you?
Yes – this hearty Chickpea Soup (garbanzo bean) is loaded with vitamins, fiber and protein.
What can I do with a can of garbanzo beans?
Try this easy homemade Hummus LINK – it whips up in 10 minutes with just 6 ingredients and tastes way better than prepackaged.
Are garbanzo beans a superfood?
Garbanzo beans – chickpeas – come from a plant and are considered both a protein and a vegetable. Some people say they’re a superfood.
Should you rinse canned garbanzo beans?
Yes you’ll want to get rid of the starchy liquid they’re packed in that’s also full of sodium. That way you control the amount of salty taste in your soup.
VARIATIONS AND OPTIONAL INGREDIENTS:
Want to switch up this recipe? Try adding some of the ingredients you see below:
- Switch out one of the garbanzo beans for a can of cannellini beans, white beans or black beans.
- Saute green pepper with the onions and carrots.
- Add a pinch of red pepper flakes for a little kick to the soup.
- Ramp up the vegetables – green beans, zucchini, butternut squash – for more of a Chickpea Vegetable Soup.
- For a vegetarian option, substitute equal parts vegetable broth for chicken broth/stock.
LOOKING FOR MORE SOUP RECIPES?
Easy from scratch soup recipes that’ll take you through the fall and cold winter months.
Minestrone Soup – like Olive Garden, but way better. Loaded with vegetables, beans and a deep, rich tomato-herb broth.
Roasted Cauliflower Soup – creamy, hearty soup with roasted cauliflower plus other vegetables and full with delicious flavor.
Broccoli Cheese Soup – creamy with tender fresh broccoli in every bite and plenty of cheddar cheese.
Classic Creamy Tomato Soup – homemade tomato soup from canned tomatoes, fresh herbs and cream in under 30 minutes.
HOW TO STORE GARBANZO BEAN SOUP:
Let the soup come to room temperature then store in an airtight container in the refrigerator up to 3 days.
This soup also freezes really well up to 3 months. I like to store mine in individual freezer-safe containers (16-20 ounces) for a quick lunch or dinner.
If you tried this easy Garbanzo Bean Soup recipe or any other on the blog then I hope you’ll leave a comment and some stars!
Easy Garbanzo Bean Soup
- 1 1/2 tablespoons olive oil
- 1/2 medium yellow onion diced
- 3 medium carrots peeled and sliced
- 2 stalks celery diced
- 2 whole garlic cloves peeled and grated
- salt and pepper
- 2 tablespoons tomato paste
- 1 15 ounce can crushed tomatoes
- 1 15 ounce can diced tomatoes with juices
- 3 1/2 to 4 cups chicken stock
- 2 15 ounce cans garbanzo beans (chickpeas) drained and rinsed)
- 1/2 tablespoon dry Italian seasoning
- 1/3 cup ditalini or other small pasta
- 3 cups fresh spinach packed, stems removed
- 2 tablespoons fresh parsley finely chopped
- parmesan cheese for serving
- Drizzle olive oil to large pot over medium heat. Add carrots, onion and celery into the soup pot. Season lightly with salt and pepper then cook 6-8 minutes or until the vegetables are tender.
- Reduce the heat to low then grate in the garlic, add tomato paste and dry Italian seasoning. Cook 1 minute.
- Next stir in the crushed tomatoes, diced tomatoes with their juices, 3 1/2 cups of the chicken stock, 1 teaspoon of salt and 1/2 teaspoon of black pepper.
- Add the rinsed and drained garbanzo beans. Increase the heat to bring the soup to a boil then reduce the heat and simmer 10 minutes (covered).
- Add the pasta and spinach. Simmer another 9-12 minutes or until the pasta is al dente, stirring occasionally so the pasta doesn’t stick to the bottom of the pot.
- Stir in the parsley then taste and add additional salt or pepper to your liking. If you want the soup thinner, add the remaining chicken stock.
- Serve hot with a sprinkle of parmesan cheese over each bowl.