Chickpea Soup with Greens, Onions, and Pasta

We made this soup in my Food Systems lab class, and even though I was eating it at 10 in the morning, it was still really good! I enjoyed having the solid chickpeas and noodles contrast with the soft Swiss chard. Definitely add the cheese on top at the end; even if it isn’t a lot of cheese, it does provide extra flavor.

Chickpea Soup with Greens, Onions, and Pasta

From : UF IFAS

Serves: 12


  • 4 small yellow onions, diced
  • 6 garlic cloves, minced
  • 6 cups Swiss chard or Escarole, cut into fine strips
  • 8 cups chicken or vegetable broth
  • 12 cups water
  • 4 cups drained canned chickpeas (about 2 1/2 cans)
  • 1/4 cup olive oil
  • 1 cup small shells or macaroni whole grain pasta
  • 8 ounces grated fresh parmesan or pecorino cheese


  1. Rinse and drain chickpeas. Place half of the chickpeas in a large pot with two cloves of garlic and one large onion, diced. Cover with about 4 cups of water, enough to submerge all of the ingredients. Bring to a boil, skim, then reduce heat and simmer until very, very soft. Drain the chickpeas and puree in the Robot Coup (aka. a chopper/blender). Add 2 cups vegetable broth and process again until smooth.
  2. Wash the escarole or Swiss chard well and drain. Steam until partially cooked, approximately 5 minutes.
  3. In a large sauce pan, heat 1/4 cup olive oil. Sauté the other chopped onions over low heat for about 5 minutes. Then add the minced garlic and cook for a minute or tow. Add the cooked escarole or Swiss chard. Stir until the greens are hot and cooked thoroughly.
  4. Combine the cooked greens, reserved chickpeas, and the pureed soup base. Add enough stock to thin, about 6 cups. Adjust seasoning (i.e. add pepper to taste).
  5. Cook the pasta in 8 cups lightly salted water, until al dente. Drain and then add the hot soup. Serve immediately. Garnish with grated parmesan or pecorino cheese.



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