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chickpea and spinach italian soup recipe

Italian Chickpea and Spinach Soup (Minestra di Ceci)

This Italian chickpea and spinach soup is fast, comforting, and full of honest flavor. Built on a simple soffritto with tomato paste, canned chickpeas, and wilted greens, it comes together in about 30 minutes and reheats beautifully for busy weeks.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 people
Course: Main Course, Soup
Cuisine: Italian, Mediterranean
Calories: 230
Ingredients Method Notes

Ingredients
  

Base
  • 1 –2 tablespoons olive oil
  • 1 medium onion finely diced
  • 2 carrots finely diced
  • 2 celery stalks finely diced
  • 2 garlic cloves minced
Tomato & Beans
  • 2 tablespoons tomato paste
  • 1 28 oz can crushed tomatoes (or diced tomatoes)
  • 2 14–15 oz cans chickpeas, rinsed and drained
Liquids & Seasoning
  • 2 –4 cups vegetable broth to taste
  • 1 small sprig rosemary or ½ teaspoon dried
  • Salt to taste
  • Black pepper to taste
Greens & Finish
  • 2 heaping cups baby spinach
  • Lemon juice to taste
  • Olive oil for finishing
Optional Add-Ins
  • Parmesan rind remove before serving
  • Ditalini or orzo pasta
  • Red pepper flakes
  • Fresh basil or parsley
  • Grated Parmigiano-Reggiano

Method
 

Build the soffritto
  1. Heat a large pot over medium heat. Add olive oil, onion, carrot, and celery. Cook gently for 7–10 minutes, stirring often, until soft, glossy, and sweet. Do not brown.
Add garlic and tomato paste
  1. Stir in the garlic and cook for 30–60 seconds until fragrant. Push vegetables to the side, add tomato paste, and cook it directly against the pot for 2–3 minutes until darkened and sweet-smelling.
Deglaze and simmer
  1. Pour in the canned tomatoes, scraping up any browned bits. Add 2 cups broth, chickpeas, rosemary, and the parmesan rind if using. Bring to a lively simmer, then lower heat and cook 10–20 minutes.
Adjust texture (optional but recommended)
  1. Scoop out about one-third of the soup and blend until smooth, then stir it back into the pot. This thickens the broth without cream.
Add pasta (optional)
  1. If using ditalini or orzo, add it now and simmer 8–10 minutes until al dente, adding more broth as needed.
Finish with greens
  1. Stir in the spinach and cook just 1–2 minutes until wilted. Remove from heat.
Balance and serve
  1. Season with salt and pepper. Finish with lemon juice and a drizzle of olive oil. Remove rosemary sprig and parmesan rind before serving.

Notes

  • Cut vegetables into small, even pieces so every spoonful feels balanced.
  • Always add spinach at the very end to keep its color bright.
  • Blending part of the soup adds body without cream or flour.
  • If freezing, slightly undercook vegetables and skip adding pasta until reheating.
  • Taste after reheating and finish again with lemon or olive oil for freshness.