• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Vegan Heaven

  • Home
  • Recipes
  • Going Vegan
  • About
    • About Me
    • Impressum
    • Privacy Policy
menu icon
go to homepage
search icon
Homepage link
  • Home
  • Recipes
  • About Me
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Tumblr
    • Twitter
  • ×

    Italian Vegan Garbanzo Bean Soup

    Published: Oct 23, 2015 · Modified: Oct 28, 2018 by Sina · This post may contain affiliate links · 87 Comments

    30.1Kshares
    • Facebook389
    Jump to Recipe Print Recipe
    Chickpea Soup

    This Italian vegan garbanzo bean soup is perfect for chilly fall days. It’s super easy to make and packed with flavor and nutrients. Ready in only 30 minutes! Italian Vegan Garbanzo Bean Soup

    Chickpeas or garbanzo beans are definitely among my favorite foods. We have them at least twice a week and I love using them for all sorts of curries, pasta, and spreads. And hummus of course! This time, I made an Italian vegan garbanzo bean soup with tomatoes, carrots, celery, fennel, spinach, and lots of fresh parsley. This vegan soup is not only packed with flavor but it’s also super healthy and easy to make. I usually don’t eat soups in the summer, but I could really imagine eating this Italian chickpea tomato soup in the warmer seasons as well. But of course, it’s also a great flu fighter for colder fall days. I just love Italian food and its abundance of fresh veggies!

    Italian Vegan Garbanzo Bean Soup

    When I first tried hummus, I wasn’t exactly sure if I liked it or not. I must admit I wasn’t overly crazy about it and I didn’t get why so many people loved chickpeas. It wasn’t until years later that I gave it another try and made some at home and all of a sudden I couldn’t get enough of it anymore! It was so much better than the store-bought hummus I first tried! Garbanzo beans really have become a staple in my diet since then. Like most legumes, they’re a great source of protein and fiber and contain many important vitamins and minerals. Roasted chickpeas are also a great snack for lazy movie nights. Just put them on a baking sheet, season them with your favorite spices, and snuggle up on the couch. So, I mean what is there not to love about chickpeas?!

    Italian Vegan Garbanzo Bean Soup

    The Italian vegan garbanzo bean soup comes together in only 30 minutes and it’s a great make-ahead dinner.  I always think that soups are better the day after because then their flavor is even stronger. First, cut the onion, the carrots, the celery, and the fennel into medium-sized chunks. Heat some olive oil in a large pot and sauté the onion and some garlic for a couple of minutes. Then add the veggies except for the chickpeas, spinach, and the tomatoes and cook for a few minutes.

    Italian Vegan Garbanzo Bean Soup

    Stir in a can of diced tomatoes, the chickpeas, and three cups of vegetable broth. Cook for about 15 minutes, then add the cherry tomatoes and the spinach and season with fresh parsley, oregano, thyme, salt, and pepper. We enjoyed the soup together with some whole wheat bread.

    Italian Vegan Garbanzo Bean Soup

    It’s already getting really cold here, so I can’t get enough of soups and hearty stews. If you give this vegan chickpea soup a try, let me know how you liked it. As always, I love hearing from you guys!

    Hope you all have a great and relaxed weekend! Talk to you soon! xx

     

     

    Italian Vegan Garbanzo Bean Soup

    Italian Vegan Garbanzo Bean Soup

    This Italian vegan garbanzo bean soup is perfect for chilly fall days. It's super easy to make and packed with flavor and nutrients.
    5 from 40 votes
    Print Pin Rate
    Course: Main Dish, Soup
    Cuisine: Italian
    Prep Time: 8 minutes mins
    Cook Time: 22 minutes mins
    Total Time: 30 minutes mins
    Servings: 4 servings
    Author: Sina

    Ingredients

    • 1 tablespoon olive oil
    • 1 onion, finely chopped
    • 2 cloves of garlic, minced
    • 2 carrots, cut into medium-sized chunks
    • 3 stalks celery, cut into medium-sized chunks
    • 1 fennel bulb, cut into thin slices
    • 1 15,5 oz can garbanzo beans (chickpeas)
    • 1 14, 5 oz can diced tomatoes
    • 3 cups vegetable broth
    • about 15 cherry tomatoes, cut into halves
    • 2 hand full of fresh spinach
    • 1 teaspoon dried oregano
    • 1/2 teaspoon dried thyme
    • 1 tablespoon fresh parsley, chopped
    • salt, to taste
    • black pepper, to taste

    Instructions

    • In a large pot, heat the olive oil and sauté the onion for about 3 minutes. Then add the garlic, the carrots, the celery, and the fennel. Cook for about 4 minutes.
    • Stir in a can of diced tomatoes, the chickpeas, and three cups of vegetable broth. Cook for about 15 minutes. Then add the cherry tomatoes and the spinach and cook for another 2-3 minutes.
    • Season with fresh parsley, oregano, thyme, salt, and pepper.
    Tried this recipe?Mention @_veganheaven_ or tag #veganheaven!
    Rate the recipe!If you like this recipe, please leave a good rating! This will help other readers.

    More Recipes

    • six jackfruit tacos on a wooden cutting board with limes on the side
      Jackfruit Tacos
    • a kidney bean salad in a white bowl with a wooden spoon on a marble countertop
      Kidney Bean Salad
    • a white bowl with sour cream with lemons and chives on the side
      Vegan Sour Cream
    • arugula pesto in a small white bowl on a wooden chopping board with tomatoes in the background
      Arugula Pesto

    Reader Interactions

    Comments

    1. Abeer

      October 27, 2015 at 5:37 am

      Your pictures are so bright and crisp! And this soup would be such a comforting meal during the upcoming cold dreary days!

      Reply
      • Sina

        October 27, 2015 at 7:16 pm

        Thanks, Abeer! :-) I don’t like the colder seasons at all, but at least we get to eat yummy soups! :-)

        Reply
    2. Samantha

      October 26, 2015 at 6:59 pm

      I’m not a huge soup eater…but my Dad is :) Saved for him!! Thanks for sharing :)

      Reply
      • Sina

        October 27, 2015 at 7:07 pm

        Hope your dad likes it, Samantha! I don’t care for soups from March to September, but in the colder months I just love them! :-)

        Reply
    3. Chrissa - Physical Kitchness

      October 26, 2015 at 6:43 pm

      Oooo Sina this looks amazing. I love a good, hearty veggie soup. Despite my husband’s disapproval, I add spinach to every soup I make too ;)

      Reply
      • Sina

        October 27, 2015 at 7:05 pm

        Thanks so much, Chrissa! :-) Haha! Oh yeah, I love adding spinach to soups and pasta too!

        Reply
        • jj

          January 01, 2016 at 12:55 am

          If I want to use dried garbanzo beans, how much should I use?

        • Sina

          January 07, 2016 at 10:56 am

          Hi Judith, I’m sorry I haven’t tried the recipe with dried garbanzo beans yet, so unfortunately I can’t really help you with this question. But I think they triple in weight when they’re cooked, so maybe that helps? Let me know if you give it a try. :-)

    4. Linh {A Beautiful RAWR}

      October 26, 2015 at 5:24 pm

      This looks delicious! The temps are finally dropping here and I need to make this for Miss M. She LOVES a good soup.

      Reply
      • Sina

        October 27, 2015 at 7:04 pm

        Thanks, Linh! Let me know how Miss M liked it! :-)

        Reply
    5. Beth

      October 26, 2015 at 5:06 pm

      5 stars
      I love a warm soup for these cold months ahead! I prefer smooth soups instead of chunky. Do you think this would still taste ok if I blended it?

      Beth x

      Reply
      • Sina

        October 27, 2015 at 7:03 pm

        Hi Beth, Yes I think this would work. Maybe leave out the spinach (I guess it would give it quite an ugly color ;-) ), but the rest should be fine. :-) If you give it a try, let me know how it turned out. :-)

        Reply
    6. Levan @ Crazy Vegan Kitchen

      October 26, 2015 at 3:48 am

      AMAZING photos for a stunning, absolutely divine looking recipe for bean soup. Definitely on the to-make list!

      Reply
      • Sina

        October 27, 2015 at 7:15 pm

        Thanks, Levan! :-) Let me know if you guys give it a try.

        Reply
    7. The Vegan 8

      October 25, 2015 at 8:28 pm

      Soup is my favorite food and this one looks so delicious, colorful and full of flavor Sina! Love all the veggies you got going on! I’m hungry now!

      Reply
      • Sina

        October 27, 2015 at 7:14 pm

        Thanks, Brandi! I only like soup in the colder seasons, but then I can’t get enough of it! :-)

        Reply
    8. Howie Fox

      October 25, 2015 at 6:15 pm

      I love soups like this! Hearty, warm, tasty, filling, delicious! If autumn and winter are good for something then it’s tasty soups!! :-)

      Reply
      • Sina

        October 27, 2015 at 7:13 pm

        Thanks, Howie! :-) Haha, you’re right. I don’t like fall and winter at all, but at least we get to eat delicious soups!

        Reply
    9. Natalie | Feasting on Fruit

      October 25, 2015 at 2:39 pm

      This soup looks so cold weather perfect! I love the tomato based, and with a big hunk of bread it would be so satisfying. I actually picked up a can of chickpeas at the store yesterday because after reading this and seeing your delicious soup they were on my mind…such a versatile little legume :)

      Reply
      • Sina

        October 27, 2015 at 7:13 pm

        Thanks, Natalie! Chickpeas are one of my faves! I love putting them on salads or using them for pasta! Oh and hummus of course! And soups :D

        Reply
    10. Mark

      October 25, 2015 at 8:30 am

      This is a great looking soup. Great for autumn and the cooler weather coming on. Any soup with garbanzo beans is going to be good. Nice photos too.

      Reply
      • Sina

        October 27, 2015 at 7:11 pm

        Thanks so much, Mark! I just love garbanzo beans and you’re right I can’t imagine a soup with them that wouldn’t be good! :-)

        Reply
    11. Gin

      October 25, 2015 at 4:36 am

      I love all the fresh flavors! A great way to use chickpeas, and I can never have too many of those :)

      Reply
      • Sina

        October 27, 2015 at 7:10 pm

        Me neither, Gin! They’re so good! I put them on everything – salads, pasta, and of course in soups. :-)

        Reply
    12. Sandi (@sandigtweets)

      October 24, 2015 at 5:27 am

      This soup looks perfect for a chilly fall evening. I love all of the healthy veggies you incorporated into the soup.

      Reply
      • Sina

        October 27, 2015 at 7:10 pm

        Thanks, Sandi! :-)

        Reply
    13. Kam Kay

      October 24, 2015 at 4:22 am

      I love gorbanzo beans, and can have them anytime. This soup sounds so delicious, especially in those chilly winter days.

      Reply
      • Sina

        October 27, 2015 at 7:01 pm

        Thanks, Kam Kay! Glad you like it! Me too, I can never get enough of them. :-)

        Reply
    14. Sherri @ Watch Learn Eat

      October 24, 2015 at 3:28 am

      I love chickpeas :) This soup looks amazing and is o full of nutrients!

      Reply
      • Sina

        October 27, 2015 at 7:01 pm

        Me too, Sherri! They’re one of my faves! :-)

        Reply
    15. Kelly @ TastingPage

      October 24, 2015 at 3:04 am

      I love the garbanzo bean and this is a wonderful tribute to it and all its friends!

      Reply
      • Sina

        October 27, 2015 at 7:17 pm

        Haha! Thanks so much, Kelly! :-)

        Reply
    « Older Comments
    Newer Comments »

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Tumblr
    • Twitter
    Sina-Veganheaven

    Hi, I'm Sina and this is my recipe blog where I share heavenly simple and sinfully delicious vegan recipes.

    Popular Recipes

    • Lemon Spaghetti with Spinach
      Lemon Spaghetti with Spinach (One Pot)
    • One Pan Mexican Quinoa in a black pot on a white wooden countertop with limes and parsley on the side
      One Pan Mexican Quinoa
    • a hand eating roasted chickpeas out of a small white bowl on a marble counter top
      Roasted Chickpeas
    • Thai Pineapple Fried Rice Recipe (Vegan)
      Thai Pineapple Fried Rice Recipe (Vegan)
    • Vegan meatballs with Spaghetti
      Vegan Meatballs with Spaghetti
    • Creamy Vegan One Pot Pasta (Asian Style)
      Creamy Vegan One Pot Pasta (Asian Style)

    Asian Recipes

    • vegetable biryani in a white pan on a wooden board with parsley and mint in the background
      Vegetable Biryani
    • teriyaki tofu with brown rice and broccoli in a white bowl with a fork
      Teriyaki Tofu
    • Yaki Udon
    • vegan fried rice in a black pan on a marble countertop with chopsticks in the background
      Vegan Fried Rice
    • Vegan Pad Thai on a white plate with limes in the background and a hand picking up some noodles with chop sticks
      Vegan Pad Thai
    • a bowl with bibimbap with tofu on a wooden board on a marble countertop
      Vegan Bibimbap

    Footer

    Impressum/Legal Notice
    Privacy Policy
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Tumblr
    • Twitter

    Affiliate Disclaimer:

    Some posts may contain affiliate links, which means that if you click on one of the product links and actually decide to buy it, I’ll receive a small percentage of the total price - of course this does not cause any extra costs for you. I only recommend products that I personally love and use regularly.

    Copyright © 2023 by Vegan Heaven · Privacy Policy

    We use cookies to improve your experience. You accept this by clicking "Okay" or continue to use our site. Find out more.