Italian Chickpea Soup

Lunch / Dinner

Italian Chickpea Soup

For convenience, it’s hard to beat canned chickpeas. Turn to this Italian soup for a weeknight dinner — with leftovers included! Loaded with chickpeas, pasta, and tomatoes, this soup is the definition of hearty. It’s amazing that something this simple tastes so good. This Southern Italian chickpea soup, akin to pasta e fagioli (bean soup) is perfect cold weather fare.


6 servings

Total Time

about 1 hour

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Cook pasta in a large pot of boiling salted water according to package directions; drain, reserving 1 cup pasta water.

Meanwhile, cook pancetta in oil in a large pot or sauté pan over medium heat until crisp, then transfer to a paper-towel-lined plate; reserve 2 Tbsp. drippings.

Sweat onions, carrot, and celery in drippings in same pot, covered, over medium heat until vegetables soften, 58 minutes.

Stir in tomato paste, garlic, rosemary, sage, anchovy paste, and pepper flakes; cook until fragrant, 1 minute.

Deglaze pot with wine, scraping up any brown bits. Cook until wine nearly evaporates, 35 minutes.

Add broth, chickpeas, tomatoes, and pasta water. Bring soup to a boil; reduce heat to medium-low, and simmer 15 minutes.

Transfer 2 cups soup to a food processor or blender; carefully purée and return to pot.

Stir pasta into soup; cook until warmed through, 35 minutes. Season soup with salt and black pepper; top servings with Parmesan and pancetta.


Anchovy paste adds an umami element and depth of flavor (without adding any fishy taste).


For thickness and to add body, purée 2 cups of soup (or more or less according to your preference.)

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