Simply Scratch · by Laurie McNamara★ 3.0 (1)
Lemon Chickpea Soup
NUTRITION · PER SERVING10M COOK
CAL 10%·PRO 15%
CARBS 37G73% OF CAL
5G FIBER27G OTHER5G TOTAL SUGAR
FAT 3G12% OF CAL
0G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A light, lemony vegetarian soup with tender vegetables, pasta, and chickpeas finished with parmesan and parsley. Bright and comforting. Ready in minutes.
mainamericansoupbeans⚙️ food processor🫕 dutch oven🍲 stockpotvegetarian
View the full recipe on Simply Scratch →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 2 teaspoons garlic infused olive oil
- 2 short celery stalks (finely chopped)
- 1 medium carrot (finely chopped)
- 1 medium yellow onion (finely chopped)
- 1 heaping teaspoon thyme leaves (chopped)
- 1/4 teaspoon white pepper
- 1 (15 ounce) can chickpeas ((garbanzo beans) rinsed and drained)
- 2 cups water
- 1 quart low-sodium vegetable broth
- 8 ounces short pasta (like cavatelli)
- 1 small lemon (juiced)
- minced parsley (for garnish)
- freshly grated parmesan cheese (for garnish)
At a glance
PER SERVING · TIME 10M
CAL 10%·PRO 15%
CARBS 37G73% OF CAL
5G FIBER27G OTHER5G TOTAL SUGAR
FAT 3G12% OF CAL
0G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Sodium
- 189mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 183mg
- Calcium
- 43mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 189MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.