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Easy Vegan Chickpea Soup with Spinach and Pasta (canned chickpeas)

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Easy Vegan Chickpea Soup with Spinach and Pasta is filling delicious and loaded with good for your veggies. When you add chickpea pasta or garden veggie pasta, spinach you have a soup that is more like a healthy meal. This version has an Italian flair with roasted tomatoes, lots of garlic, and Italian seasoning. Add your favorite pasta for a delicious Chickpea noodle soup.

Easy Vegan Chickpea Soup with Spinach and Pasta in a white bowl on a wood round board with 8 chickpeas and parsley spoon in soup bowl

Chickpeas vs Garbonzo

Chickpeas are a legume and have been found as far back as 9500 years ago in the Middle East. They are the key ingredient in hummus. Middle Eastern, French and Italian cooks all have used chickpeas as a good source of fiber and protein.

Garbanzo beans are a little lighter in color. In the grocery store, the terms garbanzo bean and chickpea are interchangeable.

For this recipe and the ones in this blog, we will call them chickpeas. You can buy them dried or canned. Canned are the easiest to use and will be ready when you are to cook. Also, the juice from the canned chickpeas is called “aquafaba” and can be used as an egg white substitute.

If you purchase dried chickpeas you can quickly cook them in your Instant Pot which will not require you to soak them. The basic recipe is 2 cups of dried chickpeas to 5 cups of water, high pressure for 50 minutes. Do a natural release for 20 minutes.

To cook dried chickpeas on the stovetop, you need to soak the dried beans in water overnight. Then rinse, put in a pot on the stove, add water to cover the beans 2 inches above, and bring to a boil. Simmer then for 40 to 50 minutes depending on how hard the dried beans are.

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Easy Vegan Chickpea Soup with Spinach and Pasta in a white bowl on a wood round board with 8 chickpeas and parsley gray striped towels and purple flowers,  spoon in soup bowl

This post contains some affiliate links for your convenience (which means if you make a purchase after clicking a link I will earn a small commission which helps keep my blog up and running but it won’t cost you a penny more)! Click here to read my full disclosure policy.  

Ingredients You will Need for Vegan Chickpea Soup

What is nice about Easy Vegan Chickpea Soup with Spinach and Pasta is you will be using very simple whole food. Most of the ingredients you may already have in your pantry.

Easy Vegan Chickpea Soup with Spinach and Pasta in a white bowl on a wood round board with 8 chickpeas and parsley spoon in soup bowl, gray and white striped towel on side of wood board, top down view

How to Make Easy Vegan Chickpea Soup with Spinach & Pasta

Chickpea soup is a very quick and easy recipe. After you have your vegetable chopped it is simply a saute, dump and stir recipe. You make the soup in layers of flavors that bring out the richness of each ingredient.

  • Chop all your veggies first. This way you are ready as you need each ingredient. Chop the onion, celery in uniform shapes so that the soup is easy to eat. I have a Vidalia Chop Wizard that I live by and have used for 30 years. (I am now on the third one I have us it so much) I have linked one that is the original but there are many kinds now. You can also find the original in many kitchen stores.
  • Mince or use a garlic press to get your garlic in a small chop.
  • If using fresh mushrooms slice.
  • Open and rinse the can mushrooms and canned chickpeas. Remember to save the liquid of the chickpeas. If you are not going to use your “aquafaba” it can be frozen.
  • In a large soup pot, melt the vegan butter and saute the onion. After 4 to 5 minutes, saute the celery.
  • At the same time bring a pot of water to boil and cook the pasta according to the package, when done, drain and set aside.
  • Add the mushroom and chickpeas, Italian seasoning, Fire Roasted tomatoes, veggie broth, and water.
  • Bring to a boil, and then simmer for 15 minutes.
  • After 15 minutes add the cooked pasta and spinach just until the spinach wilts.
close up top down view of Easy Vegan Chickpea Soup with Spinach and Pasta in a white bowl on a wood round board with with gray and white striped towel and parsley on the bottom next to the bowl.

More Easy Soup Recipes

Variations And Substitutions

  • Change up the recipe with Kale instead of the spinach
  • Use Chickpea pasta noodles or any other noodle
  • If you do not have vegetable broth you can use all water
  • You can substitute basil and oregano if you do not have a mixed spice of Italian seasoning
  • Any 10 ounces of diced tomatoes will work
Easy Vegan Chickpea Soup with Spinach and Pasta in a white bowl with 8 chickpeas and parsley spoon in soup bowl, bowl on gray and white striped towel, spoon lifted to the top with potato, chickpeas, spinach in focus.

Tips for Making Vegan Chickpea Noodle Soup

  • Serve the chickpea needle soup with whole wheat bread or croutons
  • The soup gets better the next day and can stay in the fridge for 3 days.
  • You can freeze the soup for up to 6 months.
  • Store in a glass container to keep the flavors fresh
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Easy Vegan Chickpea Soup with Spinach and Pasta (canned chickpeas)

Easy vegan chickpea soup is easy filling delicious and loaded with good for your veggies. When you add chickpea pasta or garden veggie pasta, spinach you have a soup that is more like a healthy meal. This version has an Italian flair with roasted tomatoes, lots of garlic, and Italian seasoning. Add your favorite pasta for a delicious Chickpea noodle soup.

  • Total Time: 40 minutes
  • Yield: 6 servings 1x

Ingredients

Units Scale
  • 12 oz bag of Wacky Mac Pasta, Enriched Veggie Spirals pasta noodles (or any pasta you like)
  • 4 tablespoons of vegan butter
  • 1 large onion chopped
  • 4 stocks of celery chopped
  • 4 garlic cloves minced
  • 1 can of chickpeas
  • 1 can of Rotel Fire roasted tomatoes with chilies (10 oz)
  • 2 cans (4 oz) of sliced mushrooms or 1 cup of sliced fresh mushrooms
  • 4 cups of vegetable broth
  • 4 cups of water
  • 1 teaspoon of Italian seasoning
  • 4 cups of fresh spinach
  • parsley for garnish

Instructions

  1. Chop in a uniform medium size the onion and celery, mince the garlic.
  2. If using fresh mushrooms, sliced. Open and rinse the cans of mushrooms and chickpeas (save the juice from the canned chickpeas for other recipes, see above).
  3. In a medium pot cook the pasta noodles according to the package, drain and set aside. 
  4. In a large soup pot melt the vegan butter and saute the chopped onion for 4 to 5 minutes, add the celery and garlic and saute for an additional 3 minutes. 
  5. Next, add the chickpeas tomatoes, mushroom, broth, water, Italian seasoning and bring to a boil. Simmer for 15 minutes on medium. 
  6. Reduce the heat to low and add the cooked pasta and the spinach until the spinach wilts. Stir add parsley to each bowl to garnish if desired. 
  • Author: Crafting a Family
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Category: Soup
  • Method: stove top
  • Cuisine: Italian
  • Diet: Vegan

Nutrition

  • Serving Size: 6

Keywords: Easy Vegan Chickpea Soup with Spinach and Pasta

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