Italian Chickpea Soup
Recipe type: Entree
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
Cozy and rustic, this Italian-inspired soup is filled with chickpeas and spinach in a tomato-laced broth with bacon, onion, garlic and roasted red peppers.
  • 3 slices bacon, diced
  • 2 tablespoons olive oil
  • 1 small diced onion
  • 5 cloves minced garlic
  • 1 (jarred) roasted red pepper, diced
  • 1 teaspoon Italian seasoning
  • sea or kosher salt and fresh black pepper
  • red pepper flakes, a couple pinches or to taste, optional
  • 1 can (14 ounces) diced tomatoes
  • 2 cans (14 ounces) chickpeas, drained and rinsed
  • 2 cans (14 ounces) low-sodium chicken broth
  • 3 cups fresh baby spinach
  • grated Parmesan cheese, for serving
  • Mozzarella Garlic Bread Dunkers, for serving
  1. In a large soup pot or Dutch oven cook the bacon over medium heat until crispy. Remove to a paper towel lined plate.
  2. Drain off the bacon grease.
  3. Heat the olive oil over medium heat and add the onion, garlic, red pepper, Italian seasoning, a couple dashes each salt and pepper and the red pepper flakes, if using.
  4. Cook, stirring often until softened about 8 minutes.
  5. Stir in the tomatoes, chickpeas and cooked bacon.
  6. Stir in the broth with ½ teaspoon salt and ¼ teaspoon black pepper.
  7. Turn the heat up and bring to a simmer for 20 - 25 minutes, stirring often. Taste and season with more salt and pepper if needed.
  8. Stir in the spinach and cook about 5 more minute or until wilted.
  9. Serve with a sprinkle of Parmesan and Mozzarella Garlic Bread Dunkers.
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