Best Chickpea Pancetta And Winter Vegetable Soup Recipes

HEARTY CHICKPEA SOUP

Hearty Chickpea Soup image

The perfect Fall and Winter Comfort food. This Hearty Chickpea Soup, is a meal all in itself!

Provided by Rosemary Molloy

Time 1h50m

Number Of Ingredients 14

Ingredients

2 tablespoons olive oil
1/2 onion ((minced))
1 clove garlic ((minced))
1 stalk celery ((chopped))
1 potato ((chopped small))
2 1/4 cups chickpeas**
1 can tomatoes pelati (nothing added) ((1 cup))
3 cups water
1-2 tablespoons fresh parsley
1/2 teaspoon basil
1/2 teaspoon oregano
1/2 teaspoon salt
hot pepper flakes to taste
1 1/2 cups cooked pasta ((more or less))

Steps:

In a large pot add olive oil, minced onion, garlic and celery, sautee on low/medium heat for 2 minutes or until clear.
Then add potatoes, chickpeas, tomatoes, water and spices simmer on low/medium until tender and thickened (approximately 60 minutes).
In the last 15 minutes cook the pasta until al dente then drain well (I prefer Orecchiette pasta in this soup).
Remove half the cooked soup and blend until smooth, return to the pot, add the pasta and heat until hot. Serve with fresh grated parmesan cheese if desired. Enjoy!

Nutrition Facts : Calories 530 kcal, Carbohydrate 81 g, Protein 23 g, Fat 13 g, SaturatedFat 1 g, Sodium 338 mg, Fiber 19 g, Sugar 11 g, ServingSize 1 serving

CHICKPEA, PANCETTA AND WINTER VEGETABLE SOUP

Chickpea, Pancetta and Winter Vegetable Soup image

Make and share this Chickpea, Pancetta and Winter Vegetable Soup recipe from Food.com.

Provided by katew

Categories Vegetable

Time 40m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1/2 cup pancetta, diced
1 leek, sliced finely
2 carrots, grated
1 potato, large, peeled, cubed finely
300 g chickpeas, drained, rinsed
4 cups stock
salt and pepper

Steps:

Heat a splash of olive oil in saucepan over high heat.
Cook pancetta 3 - 4 minutes.
Add leek and cook till soft.
Add carrot, potato, chickpeas and stock.
Bring to the boil, season, simmer 15 minutes till potato is cooked.
Serve with sprinkled parsley and parmesan.

CHICKPEA VEGETABLE SOUP WITH PARMESAN, ROSEMARY AND LEMON

Chickpea Vegetable Soup With Parmesan, Rosemary and Lemon image

This satisfying, colorful soup is loaded with chickpeas and vegetables, and it's incredibly easy to make. There's not much more to it than tossing everything into a pot and letting it simmer for a couple of hours (no sautéing!) until everything is tender. Do not forget to finish the soup with a flurry of the rosemary, Parmesan, lemon zest and pepper mixture. It really makes this soup sing.

Provided by Melissa Clark

Categories dinner, easy, weekday, soups and stews, main course

Time 2h

Yield 6 servings

Number Of Ingredients 14

Ingredients

1 whole clove
1/2 onion, sliced root to stem so it stays intact, peeled
1 pound dried chickpeas, soaked overnight and drained
1 sprig rosemary, plus 1 teaspoon finely chopped leaves
3 garlic cloves, minced
2 fresh bay leaves or 1 dried
1/3 cup extra virgin olive oil
1 1/2 tablespoons kosher salt, more to taste
1 small Parmesan rind, plus 1/2 cup freshly grated Parmesan
1 cup diced tomatoes, canned or fresh
2 medium carrots, sliced into 1/4-inch rounds
2 celery stalks, sliced 1/4-inch thick
Zest of 1 lemon
1/4 teaspoon black pepper

Steps:

Insert the clove into the onion. Put the onion in a large pot with the chickpeas, rosemary sprig, garlic, bay leaves, olive oil, salt and cheese rind. Add 5 cups water and bring to a boil over high heat. Reduce heat to low, cover and simmer for about an hour, or until chickpeas are tender.
Add the tomatoes, carrots and celery, cover loosely, and simmer until the vegetables are soft, about 25 minutes longer. While soup simmers, mix the chopped rosemary, grated Parmesan, lemon zest and pepper in a small bowl.
Season the soup to taste and ladle into bowls. Sprinkle with the Parmesan mixture.

Nutrition Facts : @context http, Calories 471, UnsaturatedFat 14 grams, Carbohydrate 55 grams, Fat 20 grams, Fiber 11 grams, Protein 21 grams, SaturatedFat 4 grams, Sodium 458 milligrams, Sugar 11 grams, TransFat 0 grams

CHICKPEA AND WINTER VEGETABLE STEW

Chickpea and Winter Vegetable Stew image

Provided by Tara Parker-Pope

Categories dinner, soups and stews, appetizer, main course

Time 50m

Yield 8 servings

Number Of Ingredients 21

Ingredients

2 teaspoons extra-virgin olive oil
1 cup chopped onion
1 cup cleaned and trimmed leek, cut into 1/2-inch slices
1/2 teaspoon ground coriander
1/2 teaspoon caraway seeds, crushed
1/8 teaspoon ground cumin
1/8 teaspoon ground red pepper
1 clove garlic, minced
3 2/3 cups vegetable stock, divided
2 cups peeled butternut squash, cut into 1-inch cubes
1 cup carrot, cut into 1/2-inch slices
3/4 cup Yukon gold potato, peeled and cut into 1-inch cubes
1 tablespoon harissa (North African hot sauce, available in specialty stores)
1 1/2 teaspoons tomato paste
3/4 teaspoon salt
1 pound turnips (about 2 medium), peeled and each cut into 8 wedges
1 (15 1/2-ounce) can chickpeas (garbanzo beans), drained
1/4 cup chopped fresh flat-leaf parsley
1 1/2 teaspoons honey
1 1/3 cups uncooked couscous
8 lemon wedges

Steps:

Heat oil in a large saucepan over medium-high heat. Add onion and leek; sauté 5 minutes. Add coriander and next 4 ingredients (through garlic); cook 1 minute, stirring constantly. Add 3 cups vegetable stock and the next 8 ingredients (through chickpeas); bring to a boil. Cover, reduce heat, and simmer 30 minutes. Stir in parsley and honey.
Remove 2/3 cup hot cooking liquid from squash mixture. Place cooking liquid and remaining 2/3 cup stock in a medium bowl. Stir in couscous. Cover and let stand 5 minutes. Fluff with a fork. Serve with lemon wedges.

Nutrition Facts : @context http, Calories 269, UnsaturatedFat 2 grams, Carbohydrate 52 grams, Fat 3 grams, Fiber 8 grams, Protein 10 grams, SaturatedFat 0 grams, Sodium 436 milligrams, Sugar 9 grams

WINTER VEGETABLE SOUP

Winter Vegetable Soup image

This recipe is adapted from epicurious.com. It's full of flavor and is one of my favorite soups! I usually double it and freeze it for lunches.

Provided by Harriet

Categories Yam/Sweet Potato

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

1 1/2 tablespoons olive oil
1 cup coarsely chopped onion
1 cup coarsely chopped parsnip (or turnip)
1 cup peeled cored and chopped apple (I usually use gala)
1 cup peeled chopped butternut squash
1 cup coarsely chopped carrot
1 cup peeled coarsely chopped sweet potato
4 1/2 cups vegetable stock
3 finely chopped garlic cloves (or to taste)
black pepper, to taste

Steps:

Heat oil in a large saucepan on med-high heat.
Sauté onion until translucent.
Add garlic, apple, parsnip, squash, carrot and sweet potato. Sauté for approximately 5 minutes.
Add vegetable stock and bring to a boil.
Reduce heat and simmer for approx 30 minutes, (or until vegetables are tender) Stirring occasionally.
Let cool slightly, puree and enjoy!