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Tuscan Chickpea Soup Recipe


  • Olive Oil, 1 Tbsp
  • 2 Cups Onion, finely chopped
  • 8 Garlic Cloves, minced
  • Water, 4 Cups
  • Rosemary, 1 tsp minced fresh or 1/4 tsp dried
  • Salt, 3/4 Tsp
  • Black Pepper, 1/4 Tsp
  • 3 (15 1/2-Ounce) Cans Chickpeas (Garbanzo Beans), rinsed and drained
  • 1 (14 1/2-Ounce) Can Diced Tomatoes, undrained
  • Balsamic Vinegar, 2 Tbsps
  • Fresh Parmesan Cheese, 6 Tbsp (1 1/2 Ounces) grated

Nutritional Info

  • Serving Size: 8
  • Calories: 180
  • Carbs: 28 g
  • Fat: 5 g
  • Protein: 8 g
  • Sodium: 654 mg
  • Sugar: 6 g


Heat the olive oil in a Dutch oven (or a large pot) over medium heat. Add onion and garlic, and cook for 10 minutes, stirring frequently. Stir in the water and the next 5 ingredients (water through tomatoes), and bring to a boil. Reduce heat, and simmer 20 minutes.

Place 2 cups soup in a blender or food processor, and process until smooth. Pour the pureed soup into a bowl. Repeat procedure with 2 cups soup.

(Note: the other alternative here is to use a hand blender – it works a lot more quickly and is a lot less messy!)

If using a blender, return all pureed soup to pan. Stir in the vinegar, and bring to a boil. Remove from heat. Spoon 1 1/2 cups soup into each of 6 bowls; sprinkle each serving with 1 tablespoon cheese.

Kindly Submitted by “The Picky Eater”

Tuscan Chickpea Soup 

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