Zuppa di Ceci (Chickpea Soup)

Zuppa di Ceci (Chickpea Soup)
Recipe Credit: . Photo Credit: Kyle Dreier.
  • Prep time
    15 min
  • Cook time
    30 min
  • Servings
    8 Servings
  • Serving size
    1 cup
Gluten-Free Lunch Soup Vegan Vegetarian High in Fiber Veggie Rich Italian
Nutrition Facts

Nutrition Facts

8 Servings

  • Serving Size
    1 cup
  • Amount per serving Calories 180

  • Total Fat 6g
    • Saturated Fat 0.5g
    • Trans Fat 0g
  • Cholesterol 0mg
  • Sodium 150mg
  • Total Carbohydrate 28g
    • Dietary Fiber 7g
    • Total Sugars 8g
  • Protein 8g
  • Potassium 500mg
  • Phosphorus 160mg

Choices/Exchanges: 1 Starch, 2 Nonstarchy vegetable, 1 Fat

Gluten-Free Lunch Soup Vegan Vegetarian High in Fiber Veggie Rich Italian


  • olive oil
    2 tbsp
  • celery (diced)
    1 stalks
  • onion(s) (diced)
  • carrot (peeled and diced)
  • fresh rosemary (minced)
    1 sprig
  • fresh sage (finely chopped)
    6 leaves
  • garlic (minced)
    4 clove
  • canned whole tomatoes
    28 oz
  • chickpeas (garbanzo beans) (drained and rinsed)
    30 oz
  • water
    1/4 cup
  • fresh basil (minced)
    4 tbsp
  • salt
    1/2 tsp
  • black pepper
    1/4 tsp
  • lemon juice
    1 tbsp


  1. In a large saucepan, heat the olive oil over medium heat. Add the celery, onion, carrot, rosemary, and sage and sauté for about 8 minutes. Add the garlic and sauté for 2 minutes.

  2. Add the can of tomatoes to a large bowl. Crush the tomatoes with your clean hands, leaving the tomatoes slightly coarse. Add the tomatoes with the juices to the pan.

  3. Puree one can of the chickpeas in a food processor or blender with the 1/4 cup water until smooth but still thick. Add the pureed chickpeas and the other can of whole chickpeas to the pan. Add the basil, salt, and black pepper and bring the soup to boiling. Lower the heat and simmer, covered, for 15 minutes. Stir in the lemon juice and serve.