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This soup is warming and hearty. It tastes even better the next day, so it's great to have as leftovers! You can also use whatever mix of beans you have on hand, same with the greens. I needed to use up some dandelion and beet greens, so that's what went in to my first batch. 


  • 2 Tbsp olive oil

  • 1 medium onion, sliced

  • 1 carrot, sliced

  • 1 celery stalk, sliced

  • 1 bulb fennel, thinly sliced

  • 1 lb of Yukon gold potatoes

  • 4 garlic cloves, minced 

  • Salt and pepper

  • ¼ tsp crushed red pepper flakes (omit if you don’t like heat)

  • 1 Tbsp Mediterranean spice blend or Herbes des Provence

  • 3 Tbsp tomato paste

  • 2 cans of chickpeas

  • 1 can of pinto beans

  • 4 cups veggie or chicken broth

  • Parmesan rind

  • 1 bunch of hearty greens such as kale, swiss chard, or beet greens


Garnish with: fennel fronds, parsley and grated parmesan (all optional)



  1. In a stock pot or dutch oven, heat the olive oil over medium heat. Add the onion, carrot, celery and fennel. Cook for 6-8 minutes, or until carrots are tender. 

  2. Add the garlic, salt, pepper, pepper flakes and Mediterranean seasoning and cook for two minutes.

  3. Add the tomato paste, cooking for another two minutes.

  4. Add the beans, broth and parmesan rind, bring to a boil, then reduce to a simmer for about 30 minutes or until the potatoes are tender. 

  5. Add in the greens, a little salt to taste and enjoy!

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