Rustic Italian Chickpea and Tomato Soup with Rosemary

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-01 · Updated 2026-05-01

A hearty, comforting soup with tender chickpeas simmered in a spiced tomato broth infused with fresh rosemary and garlic. This italian (vegetarian) ready in about 50 minutes pairs extra virgin olive oil, yellow onion, diced, carrot, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, 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 extra virgin olive oil
• 1 medium (about 1 cup) yellow onion, diced
• 1 medium carrot, diced
• 1 large celery stalk, diced
• 4 garlic cloves, minced
• 28 oz can crushed tomatoes
• 2 cups (about 1 can, drained and rinsed) cooked chickpeas
• 4 cups vegetable broth
• 2 fresh rosemary sprigs
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp red pepper flakes
• 2 tbsp fresh parsley, chopped

Instructions

1. Step 1: Heat 3 tbsp extra virgin olive oil in a large pot over medium heat. Add 1 cup diced yellow onion, 1 diced carrot, and 1 diced celery stalk. Sauté for 6-7 minutes until softened and translucent.
2. Step 2: Stir in 4 minced garlic cloves and 1/4 tsp red pepper flakes, cooking for 1 minute until fragrant but not browned.
3. Step 3: Add 28 oz crushed tomatoes, 2 cups cooked chickpeas, and 4 cups vegetable broth. Toss in 2 fresh rosemary sprigs, then season with 1 1/2 tsp salt and 1/2 tsp black pepper.
4. Step 4: Bring the soup to a boil, then reduce heat to low and simmer uncovered for 25 minutes, allowing flavors to meld and broth to thicken slightly.
5. Step 5: Remove rosemary sprigs, taste and adjust seasoning if needed. Ladle into bowls and garnish with 2 tbsp chopped fresh parsley before serving.