Nonna's Italian Chickpea Soup

Nonna's Italian Chickpea Soup recipe
one pot

An essential to every cook's repertoire, this minestrone is a classic — hearty, healthy, and highly adaptable!

Preparation time Prep: 15 mins
cook time cook: 30 mins
Skill level Totally Doable

You will need:

  • 2 tablespoons olive oil
  • 1 sprig (9 cm) rosemary
  • 3 sprigs thyme
  • 1 bay leaf
  • 4 cloves garlic, minced
  • 1 medium onion, diced
  • 1 celery stalk, diced
  • 1 medium carrot, diced
  • 1 ½ cups tomato passata
  • 8 cups (2 litres) vegetable stock
  • 425 g tin chickpeas, drained and rinsed
  • ¾ cup small macaroni pasta
  • Salt & cracked black pepper, to taste
  • ⅓ cup chopped parsley
  • 1 teaspoon chilli flakes, to serve
Recipe: Deb Kaloper
Photography: Chris Middleton
Stylist: Deb Kaloper


  • 1Place a large soup pot over medium heat. Add the oil, rosemary, thyme, bay leaf, and garlic and sauté for 1 minute. Add the onion, celery and carrot and sauté for a further 8-9 minutes until softened.
  • 2Add the tomato passata, stock, and chickpeas and bring to a boil. Reduce the heat to a simmer and cook for 10 minutes.
  • 3Add the pasta, and cook for a further 6-7 minutes, stirring occasionally, until the macaroni is al dente.
  • 4Season to taste with salt and pepper and stir through the chopped parsley.
  • 5Ladle into bowls, add a pinch of red chilli flakes and drizzle with extra virgin olive oil.
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