Lemon Chickpea Soup
This vegetarian Lemon Chickpea Soup is deliciously light and lemony. A simple one-pot soup of tender vegetables, pasta and chickpeas is topped with generous amounts of grated parmesan and a sprinkle of parsley. Yields 8 (1-cup) servings.
Equipment
- Lodge EC7OD13 Enameled Cast Iron Oval Dutch Oven, 7-Quart, Oyster White
- KitchenAid Cordless 5-cup Food Chopper
Ingredients
- 2 teaspoons garlic infused olive oil
- 2 short celery stalks finely chopped
- 1 medium carrot finely chopped
- 1 medium yellow onion finely chopped
- 1 heaping teaspoon thyme leaves chopped
- 1/4 teaspoon white pepper
- 1 (15 ounce) can chickpeas (garbanzo beans) rinsed and drained
- 2 cups water
- 1 quart low-sodium vegetable broth
- 8 ounces short pasta like cavatelli
- 1 small lemon juiced
- minced parsley for garnish
- freshly grated parmesan cheese for garnish
Instructions
- In a dutch oven or soup pot, measure and add the oil, celery, carrot and onion with a pinch of kosher salt. Stir and heat over medium to medium-low, until tender. About 8 to 10 minutes.
- Add in the thyme and white pepper. Stir and cook 1 minute.
- To that add the chickpeas, broth and water. Bring to a simmer and cook 10 mintues. Use a slotted spoon to strain out some of the chickpeas and vegetables and add to a mini food processor. Add a little broth and puree until smooth.
- Add the puree and the pasta to the soup. Stir and bring back to a simmer and cook until the pasta is tender. About 12 to 15 minutes. Add more water (1 cup or so) if the soup thickens too much.
- Squeeze in the juice of a small lemon (or more if desired) and season with kosher salt to taste. For me it was 2½ teaspoons.
- Ladle soup into bowls and top with freshly grated parmesan cheese and minced fresh parsely.
Nutrition
Serving: 1g | Calories: 79kcal | Carbohydrates: 12g | Protein: 2g | Fat: 2g | Polyunsaturated Fat: 2g | Cholesterol: 1mg | Sodium: 124mg | Fiber: 1g | Sugar: 2g