Chickpea-broccoli soup

2 - 3
PersonalPoints™ per serving
Total Time
22 min
10 min
12 min
Turn to this super simple vegetarian soup when you’re looking for a quick dinner or make-ahead lunch item you can take to work. You can partner it with a garden salad to keep the meal light or accompany it with some cheese toast for dunking if you’re looking for something a little heartier. We used regular canned tomatoes, but a flavored variety would work fine too. For a delicious variation, use cauliflower instead of the broccoli and cannellini beans instead of the chickpeas. Before adding the garlic to the saucepan, chop a small onion and cook it in the oil until softened, about 5 minutes.


Olive oil

2 tsp

Garlic clove(s)

1 large clove(s), minced


2 cup(s)

Canned crushed tomatoes

1 cup(s)

Table salt

¼ tsp

Black pepper

¼ tsp

Broccoli florets

2 cup(s), small

Canned chickpeas

1 cup(s)

Grated Parmesan cheese

4 Tbsp


  1. Heat oil in medium saucepan over medium heat. Add garlic and cook, stirring constantly, until fragrant, about 30 seconds.
  2. Add water, tomatoes, salt, and pepper and bring to boil. Add broccoli and chickpeas; reduce heat and simmer, covered, stirring occasionally, until broccoli is tender, about 5 minutes.
  3. Ladle soup evenly into 4 bowls and sprinkle with Parmesan.
  4. Per serving: about 1 cup soup and 1 tablespoon cheese