Italian Garbanzo Bean Soup

By Stacy

Way more delicious than it sounds!


  • 4-6 peeled and coarsely chopped roma tomatoes
  • ½ bag of dried chick peas
  • 2 cups water or chicken stock
  • 5 cloves chopped garlic
  • ½ bunch of chopped parsley
  • 2 T of fresh thyme
  • 1 sprig fresh rosemary
  • Dash of red pepper flakes
  • Salt and pepper

Meat Version:

  • 1/4 lb pancetta, diced


  • Handful of chopped kale, stems removed.
  • Could be made with short pastas.

On the Side:

  • Shredded parmesian or romano cheese
  • Baked crusty bread or homemade croutons


You must use dried chickpeas!

Soak the chickpeas overnight. Remove the ones that float to the top.
The next day, cook the chickpeas covered over very low heat for 2 hours.


  1. If using pancetta, saute in pan until crispy.
  2. Saute chopped garlic, rosemary, and red pepper.
  3. Add halved roma tomatoes and dash kosher salt.
  4. Add water, chickpeas, and thyme; bring to a boil.
  5. When tomato skins are loose, peel them off with a fork or chopsticks. Alternatively, you can boil the tomatoes first and then peel.
  6. Simmer for at least 30 minutes.
  7. Add chopped kale. Salt and pepper to taste. Simmer for 10 more minutes.
  8. Add parsley and serve with shredded parmesian or romano.

Terrifying Warnings

Skimp not on the thyme!
Do not attempt to eat without the cheese!
You must dip crusty bread!
You must use dried chickpeas!




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