Tuscan Chickpea Soup

No matter where you are on your journey, we support you. Preparation is the key to success. Are you prepared to have a successful Meatless Monday? Want inexpensive homemade healthy meals for the week that don't require you to labor 40 hours in the kitchen? Well, here you go. Chickpea soup is tasty and super easy to make. Best of all, you prepare it once and enjoy this dish all week. The flavor gets more amazing each day!

Yield: 8 (1 cup) Servings

Level: Easy

Total: 1 hour 20 minutes

Prep: 20 minutes

Cook: 1 hour


1 tablespoon olive oil

1 medium onion

1 1/2 teaspoon marjoram

1/2 teaspoon dried rosemary, crushed

2 large garlic cloves, chopped

2 (16-ounce) cans chickpeas, drained and rinsed

4 cups vegetable stock

1 cup water

1/2 teaspoon organic basil

1 large bay leaf

1 1/2 cups ditalini pasta

1 package (6-ounce) baby spinach

Salt and pepper to taste


Saute onion in oil in a large sauce pot on medium to low heat until soft. Add marjoram and rosemary. Heat until you smell the wonderful fragrance. Stir in garlic, chickpeas, vegetable stock, tomatoes, water, basil and bay leaf.

Blend 1/3 of chickpea mixture in a blender, blend until smooth. Add puree to sauce pot, stir

Add pasta to sauce pot. Bring to a boil on high heat. Reduce to low; simmer 20 minutes. Stir in spinach.

Serve hot with herb-infused olive oil and crusted bread.

Tips & Tricks

  1. Want to make your soup heartier? Add celery, bell peppers, carrots, and mushrooms.

  2. Kick it up a notch with cayenne pepper.