Pesto Chickpea Soup
Published May 20, 2025
- Total Time
- 20 minutes
- Prep Time
- 5 minutes
- Cook Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1(6-ounce) jar store-bought pesto or about ¾ cup homemade pesto
- Extra-virgin olive oil, as needed
- 2small shallots, thinly sliced into rounds
- 2(15-ounce) cans chickpeas, rinsed
- 4cups vegetable stock
- Salt and black pepper
- 2packed cups baby spinach
Nutritional analysis per serving (4 servings)
519 calories; 26 grams fat; 3 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 3 grams polyunsaturated fat; 56 grams carbohydrates; 16 grams dietary fiber; 10 grams sugars; 18 grams protein; 1199 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat a medium pot over medium. Pour the oil from the top of the pesto jar into the pot; you should have about 3 tablespoons, but can add more olive oil as needed to reach the desired amount. Add the shallots and cook, stirring occasionally, until softened and translucent, about 3 minutes.
- Step 2
Add the chickpeas to the pot. Using the back of a wooden spoon, crush about half of the chickpeas against the sides of the pot. Adjust the heat to high. Add the vegetable stock and season lightly with salt and a few cracks of black pepper. (Keep in mind that pesto can bring a hefty amount of salt to the stew, so start with a minimal amount of salt and add more as needed, after incorporating the pesto.) Bring to a vigorous simmer and cook over medium-high, stirring occasionally, until slightly thickened, about 10 minutes.
- Step 3
Remove the pot from the heat. Add the remaining pesto and the spinach and mix everything to combine. Season with more salt to taste, and serve warm.
Private Notes
Comments
I organized my pantry this week just to find 6 jars of pesto which naturally led me to search all the ways I can use them up. I LOVED this recipe so much I made it twice in a row already. It was tasty, healthy and surprisingly quick. Definitely a new go-to for my family and I, even the kids enjoyed it!!
Use a potato masher to mash the beans. VERY salty and I used low sodium vegetable broth and only half the pesto and no additional salt!
I pureed this soup and added about four tablespoons of lemon juice and some lemon zest to garnish. Guests loved it. Didn't add salt. Used homemade pesto.
I added shredded chicken, lemon, and peas. Delish!
Echoing what other said I would probably do low sodium chickpeas and stock otherwise this is an insane amount of salt
Couldn't be easier to prepare and everyone loved it! I added lemon juice at the end for extra brightness.