Chickpea Soup a La Provencale
Warm, wholesome, and brimming with rustic flavors, Chickpea Soup à la Provençale is a comforting bowl of Mediterranean magic. This hearty recipe combines tender chickpeas, aromatic vegetables, and a fragrant blend of thyme, oregano, and bay leaf for an irresistible depth of flavor. Brightened with fresh parsley and a splash of lemon juice, the soup is a perfect balance of savory and fresh notes. Lightly mashing the chickpeas gives the soup a satisfying thickness without losing its rustic charm. Ready in about an hour, this nourishing dish is an ideal weeknight dinner, especially when paired with crusty bread for dipping. Optional Parmesan cheese adds a touch of creamy indulgence, though the soup shines perfectly on its own. Perfect for vegetarians, this recipe celebrates the best of Provençal cuisine while staying simple and satisfying.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion
- 3 large garlic cloves
- 2 medium carrots
- 2 medium celery stalks
- 3 medium tomatoes
- 2 cups canned chickpeas
- 5 cups vegetable stock
- 1 teaspoon fresh thyme
- 1 teaspoon dried oregano
- 1 bay leaf
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley
- 1 tablespoon fresh lemon juice
- 0.25 cup freshly grated Parmesan cheese (optional)
Instructions
Heat the olive oil in a large soup pot over medium heat.
Dice the onion, mince the garlic, and add them to the pot. Sauté for 3-4 minutes until softened and fragrant.
Peel and dice the carrots, chop the celery, and add them to the pot. Cook for another 5 minutes, stirring occasionally.
Dice the tomatoes and add them to the pot. Cook for 3-4 minutes until they begin to break down.
Drain and rinse the chickpeas, then add them to the pot along with the vegetable stock, thyme, oregano, and the bay leaf.
Season with kosher salt and black pepper. Bring the soup to a gentle boil, then reduce the heat to low and let it simmer for 25-30 minutes.
Remove the bay leaf. Use a potato masher or the back of a spoon to lightly mash some of the chickpeas in the soup to thicken the texture, if desired.
Chop the fresh parsley and stir it into the soup along with the lemon juice. Adjust seasoning to taste.
Ladle the soup into bowls and garnish with freshly grated Parmesan cheese, if using.
Serve hot with crusty bread or toasted baguette slices for dipping.
Nutrition Facts
Calories |
1608 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.9 g | 82% | |
| Saturated Fat | 18.4 g | 92% | |
| Polyunsaturated Fat | 6.7 g | ||
| Cholesterol | 48 mg | 16% | |
| Sodium | 5876 mg | 255% | |
| Total Carbohydrate | 198.1 g | 72% | |
| Dietary Fiber | 45.7 g | 163% | |
| Total Sugars | 53.7 g | ||
| Protein | 71.6 g | 143% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1185 mg | 91% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 4807 mg | 102% | |
*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.
