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Chickpeas and Spinach Soup – Vegetarian Recipe

I prepared this soup for my family and it earned high approvals, hence I decided to share the recipe with all my blogging friends.

It is very simple and quick to prepare, plus it is loaded with very healthy and nutritious ingredients.  I made it with vegetable broth to keep it vegetarian, but it would also be just as delicious with chicken broth.

This recipe yields 6-8 servings.

Chickpeas and Spinach Soup – Vegetarian Recipe

Chickpeas and Spinach Soup – Vegetarian Recipe


  • 8 oz of fresh spinach, rinsed and chopped
  • 3 Tbs. Olive oil
  • ½ onion, chopped
  • 1 carrot, diced
  • 2 celery stalks, chopped
  • 3 garlic cloves, minced
  • 32 oz vegetable or chicken broth
  • 15 oz can of Cannelloni beans (divided in half)
  • 15 oz can of cooked chickpeas
  • ½ tsp cumin
  • ½ tsp salt
  • ½ tsp black pepper
  • 1 tsp of paprika
  • 2 Tbs. Fresh parsley, chopped
  • 1 Tbs. Fresh dill, chopped
  • 1/3 cup of dill pickle brine (or 1 Tbs. lemon juice ), optional


  1. Heat 1 Tbs. olive oil in a dutch oven, or any soup pot.
  2. Add chopped spinach and saute for 2 minutes until wilted. Remove and set aside.
  3. Add chopped onions and 2 Tbs. Olive oil and saute for 2 minutes, stirring often.
  4. Add diced carrots and celery and saute until wilted (3 minutes).
  5. Mix in the minced garlic.
  6. Add vegetable broth, chickpeas and ½ of the Cannelloni beans.
  7. Bring to boil and cook for 5 minutes.
  8. Place the other half of the cannelloni beans in a blender and pulse to a paste.
  9. Mix the bean paste into the soup.
  10. Season with cumin, salt, pepper and paprika to taste.
  11. Add the spinach, parsley and dill, and cook 1 minute.
  12. Flavor the soup with dill pickle brine or lemon juice for tartness, or serve as is.


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