Italian Chickpea Soup – Cooking Together Live from Austin, Texas

chickpeas

🥗Healthier: lentils

💰Cheaper: canned beans

Canned beans are often less expensive and quicker to prepare.

vegetable broth

🥗Healthier: water

💰Cheaper: homemade broth

Water can be used for a lighter soup.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a budget-friendly option.

parsley

🥗Healthier: coriander

💰Cheaper: spinach

Spinach is a common leafy green that can add color.

Heat a soup pot on medium or medium-low for a few minutes.

Add 2-3 teaspoons of olive oil to the pot.

Add chopped onion to the pot with a pinch of salt; sauté for about 5 minutes until softened.

Slice the carrots into half moons or quarter moons, saving the ends for stock.

Add the carrots and celery to the pot after the onions have sautéed for a bit.

If the onions are getting too toasty, add a little water or stock to prevent burning.

Slice the celery into half moons and add to the pot with the carrots.

Add diced butternut squash to the pot (optional).

Stir everything together and let it cook for a few minutes.

Add the cooked chickpeas to the pot.

Pour in enough water or vegetable stock to cover the ingredients.

Bring the mixture to a simmer, then reduce the heat and let it cook until the vegetables are tender, stirring occasionally.

Add fresh rosemary and any additional herbs like basil or parsley towards the end of cooking.

Taste and adjust seasoning with more salt if needed.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens