THE RECIPE JOURNAL · Main Course
Vegan Chickpea and Italian Herb Soup
This hearty and flavorful soup is perfect for cozy evenings, packed with wholesome chickpeas and fragrant Italian herbs. It's easy to make, nourishing, and sure to warm you up from the inside out.
FROM THE KITCHEN • Vegan Chickpea and Italian Herb Soup
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by soaking your garbanzo beans in plenty of cool water for at least 8 hours or overnight. Once they’ve soaked, drain them well. Next, bring 2 cups of water to a boil in a large pot, add the beans, lower the heat, and let them simmer gently for about 45 minutes until they’re almost tender. Drain and rinse them under cold water to cool them down.
02
Step 2
Spread the beans out on a baking sheet and take a moment to peel off their skins—it’s a bit tedious but really worth it for a smoother soup. Then, heat some olive oil in a big pot over medium heat and cook the chopped onion until it softens, about 3 minutes. Toss in the celery, carrots, garlic, and fennel seeds, stirring for another 4 minutes to bring out the flavors.
03
Step 3
Add the peeled garbanzo beans, vegetable broth, and canned tomatoes to the pot. Let everything simmer until the beans are fully tender, around 15 minutes. Stir in grape tomatoes and fresh spinach, cooking just a couple more minutes until the spinach wilts.
04
Step 4
Finally, season the soup with parsley, oregano, thyme, salt, and pepper. Give it a good stir, then take the pot off the heat and cover it. Let it sit for about 10 minutes to let the flavors meld before serving.
Why you’ll love it
This soup is hearty and full of flavor, making it a perfect comfort meal. It’s packed with protein from chickpeas and brightened by fresh Italian herbs. Plus, it’s easy to make and great for any season.
How to serve
Serve with crusty bread or a fresh green salad for a complete meal. A drizzle of olive oil or a squeeze of lemon juice on top can add extra brightness and richness.
Storage & leftovers
Store leftovers in an airtight container in the fridge for up to 4 days. This soup also freezes well; just thaw and reheat gently on the stove before serving.
