cooking · Dinner

Chickpea Veggie Soup

It might be June but it isn’t exactly “summer” here (that usually occurs after the 4th of July!). 60° and raining leads to soup for dinner. This is a hearty soup, almost more vegetables than broth. Perfect with a loaf of No-Knead Sweet Potato Bread served with it.

Chickpea Veggie Soup


  • 2 Tbsp olive oil
  • 1 small onion, peeled and chopped
  • 1 small fennel bulb, trimmed and finely chopped
  • 2 carrots, peeled and cut into thin coins
  • 1 Tbsp garlic, minced
  • 1½ lbs zucchini, trimmed and sliced into thin rounds
  • 1 quart (4 cups) lower sodium vegetable broth
  • 1½ cups cooked chickpeas (garbanzo beans) or 15-ounce can, rinsed and drained
  • 14.5 ounce can petite diced tomatoes, drained
  • ½ tsp ground black pepper
  • ¼ cup finely sliced fresh basil leaves
  • Salt and or Parmesan-Reggiano cheese, finely grated


Heat a large pot over medium, add the oil, onion and fennel, cook until onion is translucent, 7 to 10 minutes. Add the carrots, cook for another 5 minutes. Add in the garlic, cook for a minute.

Stir in the broth, chickpeas, zucchini, tomatoes and pepper. Bring to a simmer, turn to medium-low and let simmer until the zucchini is tender, season to taste. Stir in the basil and serve with finely grated cheese on top, if desired. A microplane grater works well for this task.

Serves 6 to 8, depending on serving size.


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