Pesto Chickpea Soup

Published: May 20, 2025

Total Time: 20 minutes

Prep Time: 5 minutes

Cook Time: 15 minutes

Ingredients

• 1 (6-ounce) jar store-bought pesto (or ~¾ cup homemade pesto; check for consistency and salt content)

• Extra-virgin olive oil, as needed (3 tablespoons from the pesto jar top; add more if necessary)

• 2 small shallots, thinly sliced into rounds

• 2 (15-ounce) cans chickpeas, drained and rinsed (reserve 2–3 tablespoons of the liquid for adjusting consistency)

• 4 cups vegetable stock (low-sodium recommended, adjust later to taste)

• Salt and freshly ground black pepper, to taste

• 2 packed cups baby spinach

Preparation

Step 1: Sauté Shallots in Pesto-Infused Oil

Heat a medium saucepan over medium-low heat. Pour the oil from the top of the pesto jar (approximately 3 tablespoons) into the pan. If the pesto lacks sufficient oil, add extra-virgin olive oil to reach a total of 3–4 tablespoons for sautéing. Add the thinly sliced shallots and cook, stirring frequently, until they soften and turn translucent (3–4 minutes). Key Tip: Avoid high heat to prevent shallots from browning; a gentle, steady sizzle ensures even caramelization without bitterness.

Step 2: Simmer Chickpeas with Stock

Add the drained, rinsed chickpeas to the pan. Using the back of a wooden spoon or a potato masher, gently crush about half of the chickpeas against the side of the pan to release their creaminess while retaining texture from the whole chickpeas (this creates a balanced, hearty consistency). Adjust heat to medium-high, then pour in the vegetable stock. Season lightly with ¼ teaspoon salt and 2–3 grinds of black pepper (start with minimal salt, as pesto is naturally salty). Bring to a gentle rolling simmer (maintain 180–190°F/82–88°C) and cook for 10–12 minutes, stirring occasionally, until the soup thickens slightly (chickpea starch will naturally thicken it; if too thin, stir in a splash of reserved chickpea liquid).

Step 3: Incorporate Pesto and Spinach

Remove the pan from heat. Stir in the remaining pesto and baby spinach, mixing thoroughly until the spinach wilts and the pesto emulsifies into the soup (about 1–2 minutes). Taste and adjust seasoning: add ¼ teaspoon salt or more black pepper if needed (since pesto batches vary in salt content, this final check ensures balance).

Step 4: Serve Warm

Ladle the soup into warmed bowls. For an extra touch, garnish with a drizzle of extra-virgin olive oil, a sprinkle of pine nuts (if using homemade pesto), or a few fresh basil leaves.

User Comments & Adaptations

• "I loved this recipe so much I made it twice in a row! It was healthy, quick, and the kids devoured it."

• "For a twist, I pureed the soup and added 4 tablespoons of lemon juice + zest. Guests raved; used homemade pesto and skipped salt."

• "Mashed the chickpeas with a potato masher for silkier texture. Very salty—used low-sodium stock, half the pesto, and no extra salt."

• "Super easy! Uses pantry staples. Has anyone tried it in an Instant Pot?"

• "My pesto had little oil, so I sautéed shallots in 2 TBSP olive oil. 5-year-old approved!"

Note: This recipe is adaptable—adjust pesto quantity for salt, use canned chickpeas or fresh if preferred, and customize with lemon zest/pine nuts for variation.