Description
This hearty and healthy Italian Chickpea Soup is full of vegetables, fiber, and nutrients and is easily made in your slow-cooker.
Ingredients
Scale
- 1 pound dried garbanzo beans, soaked overnight
- 1 small yellow onion, diced
- 3 carrots, peeled and sliced
- 3 celery stalks, diced
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon dried thyme
- 10 cups chicken stock (vegetable stock for vegetarian version)
- 8 ounces orecchiette pasta
- 1/2 bunch Tuscan kale, chopped
- 1 teaspoon finely grated lemon zest
- 1 tablespoon fresh lemon juice
- 1 tablespoon chopped fresh rosemary
For Serving
- Lemon wedges
- Grated Parmesan cheese
Instructions
- Soak chickpeas overnight in enough cold water to cover them by several inches. Drain and rinse.
- Add the chickpeas, onion, carrots, celery, garlic, olive oil, salt, pepper, and dried thyme to the slow-cooker. Stir to combine and pour in the chicken stock.
- Cook on High for 4 hours.
- After 4 hours, add the pasta and cook another 30 minutes until the pasta is tender.
- During the last 10 minutes of cooking, stir in the kale, lemon zest, lemon juice, and fresh rosemary.
- Serve bowls topped with grated Parmesan cheese and additional lemon wedges for squeezing. Enjoy!
Nutrition
- Serving Size: 1 serving, with cheese
- Calories: 394
- Sugar: 7.8g
- Sodium: 580mg
- Fat: 6.8g
- Saturated Fat: 1.5g
- Carbohydrates: 65.1g
- Fiber: 10.5g
- Protein: 20.7g
- Cholesterol: 4mg