Total Time
1hr 30mins
Prep 30 mins
Cook 1 hr

I found this recipe in a newspaper sometime ago. I made it last week just as printed. My wife and I enjoyed it, but my grown kids weren't crazy about it, but they're also not crazy about chickpeas!

Ingredients Nutrition


  1. In a large pot, heat the oil over a medium-low heat. Add the onions and saute until translucent, about 5 minutes. Add the garlic and continue to saute until both are golden.
  2. Add the carrots, celery, and potatoes. Add just enough water to cover the ingredients. Stir in tomatoes, tomato sauce, wine, bay leaves and Italian seasoning. Bring to a rapid simmer, then cover, lower heat to simmer and cook 20 to 25 minutes or until vegetables are just tender.
  3. Add the chickpeas, peas and parsley. Add water if soup has become too thick. (Note: I did not have to add water.) Season with pepper. Simmer another 20 to 30 minutes or until vegetables are completely tender.
  4. Discard bay leaves. Serve.


Most Helpful

This was so easy and made the house smell so good. I made as is except omited red wine and used 1 15 oz can of pintos instead of chickpeas and peas. Personal preferance. Congratulations on your FB win.

MsSally November 19, 2007

This was enjoyed this week. I did replace the chick-peas with a can of kidney beans and added seasoned salt. I think adding some sort of pasta would be good next time I make this. As it was more like an veggie soup with Italian flavor. I will make this again! Thanks Jim.

LiisaN May 18, 2007

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