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Chickpea Soup with Parmesan Crostini | girlgonegourmet.com

Chickpea Soup with Parmesan Crostini


  • Author: Girl Gone Gourmet
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x

Description

This soup is easy to pull together and takes only 30 minutes from start to finish. Don’t skip the Parmesan crostini – they make it really easy to scoop up every last drop of the warm and cozy soup.


Scale

Ingredients

For the Soup

  • 2 tablespoons extra-virgin olive oil
  • 3 large garlic cloves, roughly chopped
  • 1 small onion, chopped
  • 2 teaspoons smoked paprika
  • 1/4 teaspoon ground cumin
  • 2 (15-ounce) cans chickpeas, drained
  • 2 cups tomato puree (store bought or homemade)
  • 2 cups water
  • 5 ounces baby spinach
  • 1 teaspoon kosher salt
  • 1 pinch of freshly ground pepper
  • Extra grated Parmesan, for garnish (optional)
  • 1 tablespoon chopped parsley, for garnish (optional)

For the Parmesan Crostini

  • 8 slices crusty french baguette
  • 1/4 cup olive oil
  • 1/2 cup grated parmesan cheese

Instructions

Make the Soup

  1. In a large pot heat the olive oil over medium heat. Add the garlic and onion and let cook them for a few minutes until the onion starts to soften.
  2. Add in the smoked paprika and ground cumin and stir it all around until the onion is well coated. Add the chickpeas, tomato puree, and water. Bring the pot to a boil and then lower the heat until it’s just simmering. Simmer the soup for 10 to 15 minutes.
  3. After the soup simmers, add the spinach, salt, and pepper. Stir the soup and once the spinach has wilted down, puree the soup. 

Make the Parmesan

  1. You can make the crostini while the soup is simmering or when it’s done – just keep it warm on the stove.
  2. Brush each slice of bread with the olive oil and place them in an even layer on a baking sheet. Top each slice with about 1 tablespoon of the grated Parmesan cheese.
  3. Place the baking sheet under the broiler in the oven for just a few minutes. Don’t take your eyes off of the bread – the cheese will melt quickly and you want them a nice golden brown, which won’t take long at all. Once toasted and golden, remove them from the oven.
  4. To serve the soup: Garnish each bowl with grated parm and chopped parsely (if using) and float a crostini on top. Serve the rest of the crostini on the side.

Notes

The nutrition estimate is for the soup only and does not include the garnishes or the Parmesan crostini.

  • Category: Dinner
  • Method: Simmer
  • Cuisine: American

Nutrition

  • Serving Size: 1/4 of recipe
  • Calories: 424
  • Sugar: 15.6g
  • Sodium: 1101.9mg
  • Fat: 12.9g
  • Saturated Fat: 1.6g
  • Unsaturated Fat: 9.2g
  • Trans Fat: 0g
  • Carbohydrates: 64.5g
  • Fiber: 17.4g
  • Protein: 18.6g
  • Cholesterol: 0mg

Keywords: chickpea soup, homemade parmesan crostini