Name: Chickpea and vegetable soup with pesto
Prep time: 10 min
Cook time: 40 min
Yield: serves 4-6
Cuisine: Italian
Ingredients: 1 x 400g tin of plum tomatoes; 2 tsp dried oregano; 1 tsp dried thyme; 2 tsp sugar; 2 tbsp / 30 ml olive oil; 1 small garlic clove, sliced; 2 tbsp fresh basil leaves; pinch of coarse salt; squeeze of lemon; toasted sourdough bread, to serve (optional); grind of black pepper; 1 red onion, finely sliced; 3 tbsp / 45 ml extra virgin olive oil; 2 tbsp fresh parsley leaves; 2 small garlic cloves, finley chopped; 1 medium fennel bulb, finely sliced; 2 carrots, sliced in 1 cm pieces; 4 celery stalks, sliced in 2 cm pieces; a large handful of flat beans, cut into 3 cm pieces; 2-3 cups of cooked chickpeas; 1 tbsp / 15 ml tomato paste; ¼-½ tsp of hot chilli powder (depending on tolerance); about 1½ tsp salt; good grind of black pepper; 1 litre of vegetable stock, unsalted; handful of walnuts

Chickpea and vegetable soup with pesto

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This chickpea and vegetable soup with pesto makes a filling and comforting meal when it's cold outside. It packs plenty of protein so it's a great recovery meal after a jog too.

By: Ania (via Lazycatkitchen)

Original Publish: Nov 10, 2015

Last Updated: Mar 1, 2026

Prep: 10 mins

Cook: 40 mins

Yields: serves 4-6

Nutrition Facts

296 Calories

9.69 gramsProtein

32.2 gramsCarbs

15.97 gramsFat

Instructions

Heat up olive oil in a heavy bottom pot. Add garlic and fry it gently for a few minutes stirring regularly. Add sliced onion and fennel and fry, stirring frequently, until translucent.
Add 1 tbsp of tomato paste, salt (add less if your stock has salt it in already) and ¼ tsp of hot chilli powder. Once vegetables are coated in tomato paste, add tinned tomatoes, 1 litre of stock, chopped carrots, celery, sugar and dried herbs. Pop the lid back on and simmer, on low heat, for about 25 minutes. After 25 minutes, add flat beans and simmer for further 4-5 minutes until they are cooked.
Check the spicing, add more salt and chilli if needed. Add a good grind of black pepper. Before you are ready to serve the soup, pop cooked chickpeas in for a few minutes just to warm them through.
Serve with a dollop of pesto and a piece of toasted sourdough bread.
OPTIONAL STEP: roast walnuts gently on a dry pan, stirring frequently so they don't burn. They are ready when slightly browned and once they release a beautiful aroma.