Tomato, Chickpea and Spinach Soup


This simple soup recipe made for a nice addition to our weekly dinner menu.  The kiddos didn't like it, but four grown ups chowed down until they could eat no more.  So colorful, so fresh tasting, light on the calories, and loaded with filling ingredients.  I served this soup with a side of hot baked French bread and leftover Sour Cream Chocolate Chip Cookies for dessert.


  • 1 tablespoon oil
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 1 can (28 oz.) diced tomatoes
  • 2 cups vegetable broth
  • 1 can (15 oz.) garbanzo beans, drained or rinsed or 2 cups homecooked
  • 1 teaspoon dried sage
  • 1/2 cup uncooked macaroni
  • 1 cup blanched spinach, or frozen spinach thawed, then chopped
  • salt & pepper to taste

In a large saucepan or dutch-oven, cook onion and garlic over medium low heat until onion is transparent.  Add tomatoes and simmer for 15 minutes or so, until tomatoes start to break down.  Add broth, beans, sage.

Increase heat to medium high to bring broth to a boil.  Add macaroni then REDUCE HEAT to simmer 7 minutes.  Add spinach and simmer 5 more minutes, until spinach is heated through and pasta is cooked.  Add salt and pepper to taste.  Serves 5 to 6 folks.


  • I pressure cooked a bag of garbanzo beans in 30 minutes, then used the extra bean broth for the vegetable broth. I was still left them 2 1/2 cups of garbanzo beans with broth for reserve.  I'm ready for another chickpea recipe.
  • I keep frozen blanched spinach in 2 cup portions in the freezer for recipes like this.  So all I had to do was thaw the spinach and chop it up.
  • Even though this was a light tasting soup, I wanted it to have a thicker tomato consistency. It's probably just a mood I'm in right now.  I'm thinking of pureeing the tomatoes, next time, before adding them to the pot.
  • Oh this sounds wonderful and is a bit similar to the lentil & kale soup we make during the winter. I’m definitely saving this one. Thanks!

    • Hi Tricia!
      I have yet to try kale. I’ve been told it takes an acquired taste. Do you think so?
      And how do you like to cook it?

  • Interesting healthy it!

    • Thank you, Pragyan!

  • checky

    Hi JILL I made comments on all latest recipes sent by YOU!!! (WAFFLE, COOKIE, CASSEROLE, SANGRIA)…I made it for celebrations of holidaes…can relax…although havin exams 3 weeks after school reopens….I love all your recipes…HEALTHY AND DELICIOUS……..AGREE?????

    • I completely agree, Checky! Thank you for all the comments. You’ve made my day. 😀

  • checky

    You are welcome!!! :p

  • Syl

    Jill: I am NEW to your website…..But, EVERYTHING I have looked for, & made has been wonderful. Many times I cook for the residential care facility my mother in law lives in. They ALL love my hearty “stoups” (as I call them). They are always thick, with fresh ingredients. This soup recipe will be made today for the residents. I will puree the tomaotes, for a thicker consistency. As well as double the recipe, so we have some for dinner tonight.
    BTW: The new home page is bright & invites the readers to dive into the site.
    Bon Appetite!

    • What a cool way to serve others, Syl. You’re a true blessing for those folks.

      Thank you for sharing with me. Anytime you need anything or have a questions, just holler.

  • wendy

    just joined, so excited. My fiance and I love soup I usually buy soup but this season I am going to try and make some simple soups and this is one going to be the first.

  • Jess

    I made the Tomato, Chickpea and Spinach Soup more like a pasta dish because I over did the pasta and broth but still good not soup but good.. ? Thank you for posting!!

  • Carrie

    Made this for a sick boyfriend and it is DELICIOUS! thnx for sharing