Chickpea Pancetta and Winter Vegetable Soup

Cozy up with a bowl of hearty Chickpea Pancetta and Winter Vegetable Soup, a soul-warming recipe that celebrates the best of seasonal comfort food. This flavorful medley combines crispy pancetta with tender chickpeas, earthy parsnips, and nutrient-packed kale, all simmered in a savory broth infused with garlic, thyme, and a hint of tomato paste. A touch of freshly squeezed lemon juice and a garnish of parsley add bright, zesty notes to balance the rich, satisfying taste. Perfect for chilly evenings, this soup is thickened naturally with a portion blended to creamy perfection, creating a textured bowl that’s both rustic and elegant. Whether you’re looking for a nourishing weeknight dinner or a showstopper first course, this winter vegetable soup delivers a burst of cozy flavor in every spoonful.

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 4 ounces pancetta, diced
• 1 medium yellow onion, diced
• 2 medium carrots, diced
• 2 medium celery stalks, diced
• 1 large parsnip, diced
• 3 cloves garlic cloves, minced
• 2 15-ounce cans canned chickpeas, drained and rinsed
• 6 cups vegetable or chicken broth
• 3 cups kale, stems removed and leaves chopped
• 2 tablespoons tomato paste
• 1 teaspoon dried thyme
• 2 bay leaves
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.25 teaspoon red pepper flakes (optional)
• 1 tablespoon lemon juice, freshly squeezed
• 2 tablespoons fresh parsley, chopped (for garnish)

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the diced pancetta and cook until crisp, about 5 minutes. Remove the pancetta with a slotted spoon and set aside, leaving the rendered fat in the pot.

Step 3

Add the diced onion, carrots, celery, and parsnip to the pot. Sauté the vegetables for 7-8 minutes, stirring occasionally, until they become tender and begin to caramelize.

Step 4

Stir in the minced garlic and tomato paste, cooking for 1-2 minutes until fragrant.

Step 5

Add the chickpeas, broth, thyme, and bay leaves to the pot. Bring the soup to a gentle boil, then reduce the heat to a simmer and cook for 20 minutes to allow the flavors to meld.

Step 6

Stir in the chopped kale and continue to cook for another 5 minutes, until the kale is tender.

Step 7

Remove and discard the bay leaves. Use a ladle to transfer about 2 cups of the soup to a blender. Blend until smooth, then return the pureed mixture to the pot to thicken the soup.

Step 8

Season the soup with salt, black pepper, and red pepper flakes (if using). Stir in the lemon juice for a bright, fresh flavor.

Step 9

Serve the soup hot, garnished with the reserved crispy pancetta and chopped fresh parsley.

Nutrition Facts

Serving size	(3219.2g)

Amount per serving	% Daily Value*
Calories	2195.9

Total Fat 87.0g	0%
Saturated Fat 20.3g	0%
Polyunsaturated Fat 2.7g
Cholesterol 79.4mg	0%
Sodium 12008.4mg	0%
Total Carbohydrate 279.0g	0%
Dietary Fiber 66.3g	0%
Total Sugars 63.7g
Protein 91.2g	0%

Vitamin D 0IU	0%
Calcium 741.6mg	0%
Iron 24.4mg	0%
Potassium 5014.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 34.6%

Protein: 16.1%

Carbs: 49.3%