Italian Vegetable Soup

This seasonal, healthy, and hearty soup is sure to be a family favorite. Visiting your local Farmers Markets (link here) will ensure you enjoy the full and rich flavor of locally grown vegetables. The addition of chickpeas and couscous make this a filling and flavorful side or main dish meal for you to enjoy.


  • 6 to 8 servings


  • 2 cans (15.5 ounces) chickpeas, drained and rinsed
  • 1 1/3 quarts of vegetable broth (approx. 42 ounces)
  • 2 tablespoons olive oil
  • 2 medium carrots, chopped
  • 1 yellow onion, chopped
  • 4 ribs of celery, chopped
  • 4 cloves of garlic, minced
  • 1 teaspoon fresh rosemary, chopped
  • 1 teaspoon fresh oregano, chopped
  • 1 bay leaf
  • 3/4 cup fresh tomatoes, seeded and chopped
  • 1 cup tomato sauce
  • 1/2 cup pearl couscous
  • 2 teaspoons salt
  • 1/2 teaspoon black pepper
  • 3 cups chopped leafy greens (your choice of kale, spinach, chard, or collard greens)


Puree one of the cans of chickpeas, adding vegetable broth as needed using an immersion blender or food processor. In a soup pot, heat the oil over medium heat. Add the carrot, onion, celery, and garlic.

Sauté, stirring occasionally, until the vegetables begin to soften, about 5 minutes. Add the herbs and sauté another 2 minutes.

Stir in the remaining broth, both the pureed chickpeas and whole chickpeas, bay leaf, tomatoes, tomato sauce, salt, and pepper. Bring to a low boil.

Add the couscous, reduce the heat, and simmer partially covered, for ten minutes. Remove any stems from the greens, cut into 1” pieces, and add to the pot. Simmer until tender and the couscous has softened, approximately 5-10 minutes longer. Remove the bay leaf. You may add more broth or water if the soup has thickened upon standing.