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Garbanzo Bean and Potato Soup with Pesto

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Cozy Up with Creamy Pesto Potato & Chickpea Soup

Looking for a hearty, flavorful, and easy soup to warm you up? Our Creamy Pesto Potato & Chickpea Soup is the answer! This Mediterranean-inspired recipe is packed with goodness, incredibly simple to make (especially in a crockpot!), and bursting with fresh flavors. It’s perfect for a weeknight dinner, a comforting lunch, or even meal prepping for the week ahead.

This isn’t your average potato soup. The combination of creamy potatoes, hearty chickpeas, and vibrant pesto creates a truly satisfying and unique flavor profile. Plus, it’s naturally vegetarian and can easily be made vegan with a simple swap (see our FAQ below!).

Why You’ll Love This Soup:

  • Easy & Convenient: The crockpot does most of the work! Minimal hands-on time.
  • Flavorful: The pesto adds a bright, fresh element that elevates the soup.
  • Healthy & Filling: Packed with fiber and protein from the potatoes, chickpeas, and kale.
  • Versatile: Great for lunch, dinner, or meal prepping.
  • Budget-Friendly: Uses simple, readily available ingredients.

Tips for the Best Soup:

  • Potato Choice: We recommend using small red or white potatoes for their creamy texture. Yukon Golds also work beautifully.
  • Pesto Power: Don’t skimp on the pesto! It’s the star of the show. Feel free to use store-bought or homemade (we’ve included a link in the recipe!).
  • Kale it Up: While optional, the chopped kale adds a lovely texture and nutritional boost. Add it during the last hour of cooking if you prefer it slightly less tender.
  • Spice it Up: Add a pinch of red pepper flakes for a little heat.

Frequently Asked Questions

Q: Can I make this soup vegan?
A: Absolutely! Simply use vegetable broth and ensure your pesto is vegan-friendly (some pestos contain parmesan cheese).

Q: Can I use dried chickpeas instead of canned?
A: Yes, but you’ll need to cook them first. About 1.5 cups of cooked chickpeas will equal two 15oz cans.

Q: Can I freeze this soup?
A: Yes! Allow the soup to cool completely before transferring it to freezer-safe containers. It will keep for up to 3 months.

Q: What if I don’t have a crockpot?
A: You can easily make this soup on the stovetop. Combine all ingredients in a large pot and bring to a boil. Reduce heat and simmer for 45-60 minutes, or until potatoes are tender.

Q: Can I add other vegetables?
A: Definitely! Spinach, carrots, or celery would all be delicious additions.

We hope you enjoy this comforting and flavorful Creamy Pesto Potato & Chickpea Soup! Let us know what you think in the comments below.

Creamy Pesto Potato & Chickpea Soup

Print Recipe
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Course dinner, lunch, Soup
Cuisine Italian, Mediterranean
Servings 6

Ingredients
  

  • 1.5 pounds small red or white potatoes Cut into 3/4-inch cubes. Peeling is optional.
  • 2 cloves garlic Minced
  • 2 leaves bay leaves
  • 2 15 oz cans garbanzo beans Rinsed and drained
  • 8 cups vegetable broth or vegetable stock Chicken broth can also be used.
  • 2 cups chopped kale Optional, but recommended.
  • 1-2 tablespoons Pesto For garnish. See link in recipe for homemade pesto.
  • to taste Salt and Pepper

Instructions
 

  • Combine potatoes, garlic, bay leaves, garbanzo beans, broth, and kale (if using) in a crock pot.
  • Cook on high for 3-4 hours or on low for 5-6 hours.
  • Remove bay leaves before serving.
  • Ladle into bowls and garnish with 1-2 tablespoons of pesto per serving.

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