Hearty Chickpea Soup with Basil Pesto
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Hearty Chickpea Soup with Basil Pesto Recipe
Updated December 2025
Chef’s Tips:
* You can make this soup with any canned bean you have on hand, from mixed beans to white or red kidney beans to cannellini or navy beans.
* For added fibre, add ½ cup pearl barley along with the chickpeas.
* If you like spice, feel free to add some chili flakes or even a diced jalapeño pepper while you sauté the onions.
* This soup keeps well all week, so it makes a great recipe for meal prep.
* If you enjoy meat, try adding some sliced cured chorizo.
Ingredients
- 2 Tbsp extra virgin olive oil
- 1 large onion diced (1 1/3 cups)
- 1 small leek, white and green parts only diced (1 ¾ cups)
- 2 cloves garlic minced
- 1 tsp fresh thyme chopped
- ½ tsp fresh rosemary chopped
- 2 bay leaves
- ½ cup Farm Boy™ Passata
- 3 cans Farm Boy™ Organic Chickpeas drained and rinsed
- 1 container Farm Boy™ Organic Low Sodium Vegetable Broth
- salt and pepper to taste
- 1 pack Farm Boy™ Basil Pesto
- ½ cup grated Parmigiano Reggiano for garnish
Directions
- In a large stock pot or Dutch oven, heat olive oil over medium heat. Add diced onion and leek and cook, stirring often, until soft and golden, about 10 minutes.
- Add minced garlic and cook for one minute, then add thyme, rosemary, bay leaves, Farm Boy™ Passata, Farm Boy™ Organic Chickpeas, and Farm Boy™ Organic Low Sodium Vegetable Broth. Season to taste with salt and pepper and bring mixture up to a simmer. Cook uncovered, stirring every so often, for 25 minutes.
- Remove 1 cup of mixture to a blender jar and process until smooth. Return the blended mixture to the soup pot and stir well—this will help thicken the soup. Simmer for another 5 minutes. Adjust seasoning and remove bay leaves.
- Ladle soup into bowls and dollop with Farm Boy™ Basil Pesto. Garnish with Parmigiano Reggiano and enjoy.