Delicious Italian Chickpea Soup with Tomato and Rosemary 

the picky eater

The flavor of this easy Italian Chickpea Soup is so delicious – it’s like Italian comfort food! It makes a great option for lunch or serve it with some crusty bread and a salad for an easy weeknight meal.

👩‍🍳 Why This Recipe Works

– Healthy and Nutritious – Easily Made Vegan – Gluten-Free – Simple Recipe


How to make Italian Chickpea Soup with Tomato and Rosemary


Heat oil on medium heat in a large pot or Dutch oven. Stir in the carrots, celery, onion, and garlic. Sauté until tender and fragrant, about 6 to 8 minutes.


Add the broth, canned tomatoes, chickpeas, salt, and pepper. Add the rosemary, basil and bay leaves. Cover and cook on low for 30 minutes. 


Add the spinach. Cover and simmer until wilted, about 2 minutes.


Remove the bay leaves, rosemary sprig, and season to taste with salt and  black pepper. Ladle soup into bowls and top with parmesan cheese if desired.

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