Hearty Italian Chickpea and Tomato Soup with Garlic Parmesan Bread

This rustic Italian soup is a celebration of simple, wholesome ingredients. Creamy chickpeas, tender carrots, celery and onion simmer in a richly seasoned tomato broth infused with Italian herbs and vegetable stock. It’s the kind of bowl that feels like it’s been simmering for hours, but comes together in just over half an hour.

To make it a complete meal, we’ve included a side of crispy ciabatta brushed with garlic butter and topped with melted Parmesan. The bread is perfect for dipping and soaks up every last drop of the savory broth. Whether you’re looking for a quick weeknight dinner or a comforting lunch, this soup delivers big flavor with minimal effort.

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Ingredients

1 unit CarrotsView ingredient guideLike ingredientDislike ingredient

3 unit CeleryView ingredient guideLike ingredientDislike ingredient

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 unit Ciabatta BreadView ingredient guideLike ingredientDislike ingredient

1 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

13.76 ounce Crushed TomatoesView ingredient guideLike ingredientDislike ingredient

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

13.4 ounce ChickpeasView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

2 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Salt to tasteView ingredient guideLike ingredientDislike ingredient

Pepper to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 425°F (220°C) and position a rack in the middle. Wash and dry all produce. Peel the carrot, halve it lengthwise, then thinly slice crosswise into half-moons. Dice the celery. Halve, peel and dice the onion. Mince or grate the garlic. Trim the scallions and thinly slice, separating the white parts from the green tops. Halve the ciabatta loaf lengthwise.
2. Heat a large drizzle of olive oil in a large pot over medium-high heat. Add the carrot, celery, onion, scallion whites, half of the minced garlic and half of the Italian seasoning. Season with salt and pepper. Cook, stirring occasionally, until the vegetables begin to soften, about 3-4 minutes.
3. Stir in the chickpeas (drained and rinsed), crushed tomatoes, vegetable stock concentrate and 1½ cups of water. Bring the soup to a boil, then reduce the heat to maintain a gentle simmer. Cook until the vegetables are tender, about 15 minutes. Turn off the heat and season with additional salt and pepper to taste.
4. Place the ciabatta halves cut-side up on a baking sheet. Toast in the oven until golden and crispy, 3-5 minutes.
5. While the ciabatta toasts, combine the butter and the remaining minced garlic in a small microwave-safe bowl. Cover with plastic wrap and microwave until the butter is melted, 15-30 seconds. Once the ciabatta is toasted, brush the cut sides with the garlic butter and sprinkle with half of the grated Parmesan. Return to the oven and bake until the cheese is melted, about 1 minute more.
6. Ladle the soup into bowls. Garnish with the scallion greens and the remaining Parmesan. Serve the garlic bread on the side for dipping.

Recipe Tips

FAQ

Can I make this soup vegan?

Yes, simply use a vegan butter substitute and omit the Parmesan cheese or use a plant-based alternative.

Can I use dried chickpeas instead of canned?

Yes, but you’ll need to soak and cook them beforehand. Use about 1.5 cups of cooked chickpeas in place of the canned.

How can I add more protein?

Add cooked Italian sausage or shredded chicken when you add the chickpeas and tomatoes for a heartier meal.