Chickpea and Spinach Minestrone Soup

By AislePrompt Editorial · Published 2026-05-31 · Updated 2026-05-31

A hearty minestrone soup brimming with tender chickpeas, fresh spinach, tomatoes, and Italian herbs, perfect for a nourishing bowl on chilly days. This Italian-inspired soup recipe (vegetarian), ready in about 40 minutes, pairs olive oil, yellow onion, celery stalks for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 3 tbsp olive oil
• 1 medium, diced yellow onion
• 2, diced celery stalks
• 2 medium, diced carrots
• 4 cloves, minced garlic cloves
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/4 tsp crushed red pepper flakes
• 28 oz (1 can) canned diced tomatoes
• 6 cups vegetable broth
• 2 cups drained and rinsed canned chickpeas
• 4 cups packed fresh spinach
• 3/4 cup dry small pasta shells
• 2 tsp, divided salt
• 1 tsp, divided black pepper
• for serving, optional grated Parmesan cheese

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Instructions

1. Step 1: Heat 3 tbsp olive oil in a large pot over medium heat. Add 1 diced medium yellow onion, 2 diced celery stalks, and 2 diced medium carrots. Sauté for 8 minutes until vegetables soften and onions turn translucent.
2. Step 2: Stir in 4 minced garlic cloves, 1 tsp dried oregano, 1 tsp dried basil, and 1/4 tsp crushed red pepper flakes. Cook for 1 minute until fragrant.
3. Step 3: Add 28 oz canned diced tomatoes with their juice and 6 cups vegetable broth to the pot. Bring to a boil.
4. Step 4: Once boiling, add 3/4 cup dry small pasta shells, 2 cups drained chickpeas, 1 tsp salt, and 1/2 tsp black pepper. Reduce heat to medium-low and simmer uncovered for 12 minutes until pasta is al dente.
5. Step 5: Stir in 4 cups packed fresh spinach, 1 tsp salt, and 1/2 tsp black pepper. Cook for 3 more minutes until spinach wilts.
6. Step 6: Ladle soup into bowls and serve with grated Parmesan cheese if desired.