Chickpea Pancetta and Winter Vegetable Soup
Cozy up with a bowl of hearty Chickpea Pancetta and Winter Vegetable Soup, a soul-warming recipe that celebrates the best of seasonal comfort food. This flavorful medley combines crispy pancetta with tender chickpeas, earthy parsnips, and nutrient-packed kale, all simmered in a savory broth infused with garlic, thyme, and a hint of tomato paste. A touch of freshly squeezed lemon juice and a garnish of parsley add bright, zesty notes to balance the rich, satisfying taste. Perfect for chilly evenings, this soup is thickened naturally with a portion blended to creamy perfection, creating a textured bowl that’s both rustic and elegant. Whether you’re looking for a nourishing weeknight dinner or a showstopper first course, this winter vegetable soup delivers a burst of cozy flavor in every spoonful.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 4 ounces pancetta, diced
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 2 medium celery stalks, diced
- 1 large parsnip, diced
- 3 cloves garlic cloves, minced
- 2 15-ounce cans canned chickpeas, drained and rinsed
- 6 cups vegetable or chicken broth
- 3 cups kale, stems removed and leaves chopped
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 2 bay leaves
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon red pepper flakes (optional)
- 1 tablespoon lemon juice, freshly squeezed
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced pancetta and cook until crisp, about 5 minutes. Remove the pancetta with a slotted spoon and set aside, leaving the rendered fat in the pot.
Add the diced onion, carrots, celery, and parsnip to the pot. Sauté the vegetables for 7-8 minutes, stirring occasionally, until they become tender and begin to caramelize.
Stir in the minced garlic and tomato paste, cooking for 1-2 minutes until fragrant.
Add the chickpeas, broth, thyme, and bay leaves to the pot. Bring the soup to a gentle boil, then reduce the heat to a simmer and cook for 20 minutes to allow the flavors to meld.
Stir in the chopped kale and continue to cook for another 5 minutes, until the kale is tender.
Remove and discard the bay leaves. Use a ladle to transfer about 2 cups of the soup to a blender. Blend until smooth, then return the pureed mixture to the pot to thicken the soup.
Season the soup with salt, black pepper, and red pepper flakes (if using). Stir in the lemon juice for a bright, fresh flavor.
Serve the soup hot, garnished with the reserved crispy pancetta and chopped fresh parsley.
Nutrition Facts
Calories |
323 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.6 g | 17% | |
| Saturated Fat | 3.3 g | 16% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 13 mg | 4% | |
| Sodium | 1774 mg | 77% | |
| Total Carbohydrate | 40.7 g | 15% | |
| Dietary Fiber | 9.2 g | 33% | |
| Total Sugars | 8.1 g | ||
| Protein | 12.5 g | 25% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 159 mg | 12% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 897 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
