Total Time
1hr 45mins
Prep 25 mins
Cook 1 hr 20 mins

Thick, Creamy Italian Chickpea Soup

Ingredients Nutrition


  1. Line a pan with olive oil and add the onion, celery, garlic and rosemary. Cook on low until ingredients are color-less, about 20 minutes.
  2. Drain and rinse chickpeas. Add chickpeas and stock to the pan. Cook for half an hour on med-low. Remove half of the chickpeas from the pan and set aside.
  3. Puree the remaining soup to desired consistency and return to pan. Add back the reserved whole chickpeas and rice or pasta. Season to taste with salt and pepper.
  4. Simmer until chickpeas are soft and riso is cooked.
  5. Note: If too think for liking, add water. Serve with olive oil and grated cheese.


Most Helpful

Very low-cal and low-fat AND delicious! Made half the recipe and followed all directions. So easy too. Thanks for posting leeners82. Made for Healthy Choices Tag.

ElaineAnn May 11, 2010

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