Best 5 Chickpea Pancetta And Winter Vegetable Soup Recipes

Welcome to a culinary journey where warmth and nourishment intertwine. As the winter chill sets in, indulge in a hearty and flavorful Chickpea, Pancetta, and Winter Vegetable Soup. This comforting dish, brimming with wholesome ingredients, promises to delight your taste buds and invigorate your senses.

Prepared with love and attention to detail, this soup showcases the essence of winter's bounty. Tender chickpeas, savory pancetta, and an array of colorful vegetables dance together in a rich broth, creating a symphony of flavors. Each spoonful offers a medley of textures and aromas, from the velvety softness of the chickpeas to the crispy crunch of the pancetta and the medley of vegetables.

But that's not all – this article is a treasure trove of culinary delights, featuring a collection of delectable soup recipes that will tantalize your taste buds and warm your soul.

- Embark on a culinary adventure with the Creamy Tomato and White Bean Soup, where the sweetness of tomatoes harmonizes with the creamy texture of white beans, creating a velvety masterpiece.

- Discover the vibrant flavors of the Roasted Red Pepper and Sweet Potato Soup, where roasted red peppers and sweet potatoes blend seamlessly in a symphony of sweet and savory notes.

- Indulge in the comforting goodness of the Simple Chicken Noodle Soup, a classic recipe that embodies the essence of comfort food, with tender chicken, flavorful broth, and a medley of vegetables.

- Delight in the exotic flavors of the Thai Coconut Curry Soup, where coconut milk and curry paste create a rich and aromatic broth, complemented by tender vegetables and succulent shrimp.

This article is a culinary haven for soup enthusiasts, offering a diverse selection of recipes that cater to various dietary preferences and culinary tastes. Whether you're a vegetarian seeking wholesome nourishment or a meat lover craving hearty flavors, you'll find a soup recipe here that will satisfy your cravings.

So, gather your ingredients, prepare your taste buds, and embark on a culinary journey that will leave you feeling warm, satisfied, and inspired. Let the delightful aromas of these soups fill your kitchen and bring joy to your table.

Check out the recipes below so you can choose the best recipe for yourself!

CHICKPEA, PANCETTA AND WINTER VEGETABLE SOUP

Chickpea, Pancetta and Winter Vegetable Soup image

Make and share this Chickpea, Pancetta and Winter Vegetable Soup recipe from Food.com.

Provided by katew

Categories Vegetable

Time 40m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1/2 cup pancetta, diced
1 leek, sliced finely
2 carrots, grated
1 potato, large, peeled, cubed finely
300 g chickpeas, drained, rinsed
4 cups stock
salt and pepper

Steps:

Heat a splash of olive oil in saucepan over high heat.
Cook pancetta 3 - 4 minutes.
Add leek and cook till soft.
Add carrot, potato, chickpeas and stock.
Bring to the boil, season, simmer 15 minutes till potato is cooked.
Serve with sprinkled parsley and parmesan.

WINTER VEGETABLE SOUP

Winter Vegetable Soup image

This recipe is adapted from epicurious.com. It's full of flavor and is one of my favorite soups! I usually double it and freeze it for lunches.

Provided by Harriet

Categories Yam/Sweet Potato

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

1 1/2 tablespoons olive oil
1 cup coarsely chopped onion
1 cup coarsely chopped parsnip (or turnip)
1 cup peeled cored and chopped apple (I usually use gala)
1 cup peeled chopped butternut squash
1 cup coarsely chopped carrot
1 cup peeled coarsely chopped sweet potato
4 1/2 cups vegetable stock
3 finely chopped garlic cloves (or to taste)
black pepper, to taste

Steps:

Heat oil in a large saucepan on med-high heat.
Sauté onion until translucent.
Add garlic, apple, parsnip, squash, carrot and sweet potato. Sauté for approximately 5 minutes.
Add vegetable stock and bring to a boil.
Reduce heat and simmer for approx 30 minutes, (or until vegetables are tender) Stirring occasionally.
Let cool slightly, puree and enjoy!

HEARTY WINTER-VEGETABLE SOUP

Hearty Winter-Vegetable Soup image

On a chilly day, this rustic soup -- made with potatoes, leeks, butternut squash, and escarole -- will warm you right up. Serve it with our Popovers.

Provided by Martha Stewart

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Number Of Ingredients 16

Ingredients

2 tablespoons extra-virgin olive oil
4 leeks, white and pale-green parts only, halved lengthwise, cut into 1-inch pieces, and washed well
3 celery stalks, cut on the bias into 1/2-inch-thick pieces
3 medium carrots, cut into cubes
2 garlic cloves, crushed
2 pinches of red-pepper flakes
Coarse salt and freshly ground pepper
5 1/4 cups homemade or store-bought low-sodium chicken stock
1 1/2 cups water
1 small (1 to 1 1/2 pounds) butternut squash, peeled and cut into cubes
2 Yukon Gold potatoes (about 12 ounces), cut into cubes
1 head escarole, cut into 1-inch-thick ribbons
1 can (15 ounces) chickpeas, drained and rinsed
2 tablespoons fresh lemon juice
2 tablespoons thinly sliced fresh mint
2 tablespoons thinly sliced fresh dill

Steps:

Heat oil in a large Dutch oven or stockpot over medium-high heat. Cook leeks, celery, carrots, garlic, red-pepper flakes, and 1 teaspoon salt, stirring occasionally, until leeks are translucent, about 5 minutes. Add stock and water, and bring to a boil.
Add squash and potatoes. Return to a boil. Reduce heat, and simmer, partially covered, until vegetables are tender, about 15 minutes. Stir in escarole and chickpeas, and return to a boil. Stir in lemon juice and herbs. Season with salt and pepper.

CHICKPEA VEGETABLE SOUP WITH PARMESAN, ROSEMARY AND LEMON

Chickpea Vegetable Soup With Parmesan, Rosemary and Lemon image

This satisfying, colorful soup is loaded with chickpeas and vegetables, and it's incredibly easy to make. There's not much more to it than tossing everything into a pot and letting it simmer for a couple of hours (no sautéing!) until everything is tender. Do not forget to finish the soup with a flurry of the rosemary, Parmesan, lemon zest and pepper mixture. It really makes this soup sing.

Provided by Melissa Clark

Categories dinner, easy, weekday, soups and stews, main course

Time 2h

Yield 6 servings

Number Of Ingredients 14

Ingredients

1 whole clove
1/2 onion, sliced root to stem so it stays intact, peeled
1 pound dried chickpeas, soaked overnight and drained
1 sprig rosemary, plus 1 teaspoon finely chopped leaves
3 garlic cloves, minced
2 fresh bay leaves or 1 dried
1/3 cup extra virgin olive oil
1 1/2 tablespoons kosher salt, more to taste
1 small Parmesan rind, plus 1/2 cup freshly grated Parmesan
1 cup diced tomatoes, canned or fresh
2 medium carrots, sliced into 1/4-inch rounds
2 celery stalks, sliced 1/4-inch thick
Zest of 1 lemon
1/4 teaspoon black pepper

Steps:

Insert the clove into the onion. Put the onion in a large pot with the chickpeas, rosemary sprig, garlic, bay leaves, olive oil, salt and cheese rind. Add 5 cups water and bring to a boil over high heat. Reduce heat to low, cover and simmer for about an hour, or until chickpeas are tender.
Add the tomatoes, carrots and celery, cover loosely, and simmer until the vegetables are soft, about 25 minutes longer. While soup simmers, mix the chopped rosemary, grated Parmesan, lemon zest and pepper in a small bowl.
Season the soup to taste and ladle into bowls. Sprinkle with the Parmesan mixture.

Nutrition Facts : @context http, Calories 471, UnsaturatedFat 14 grams, Carbohydrate 55 grams, Fat 20 grams, Fiber 11 grams, Protein 21 grams, SaturatedFat 4 grams, Sodium 458 milligrams, Sugar 11 grams, TransFat 0 grams

CHICKPEA AND WINTER VEGETABLE STEW

Chickpea and Winter Vegetable Stew image

Provided by Tara Parker-Pope

Categories dinner, soups and stews, appetizer, main course

Time 50m

Yield 8 servings

Number Of Ingredients 21

Ingredients

2 teaspoons extra-virgin olive oil
1 cup chopped onion
1 cup cleaned and trimmed leek, cut into 1/2-inch slices
1/2 teaspoon ground coriander
1/2 teaspoon caraway seeds, crushed
1/8 teaspoon ground cumin
1/8 teaspoon ground red pepper
1 clove garlic, minced
3 2/3 cups vegetable stock, divided
2 cups peeled butternut squash, cut into 1-inch cubes
1 cup carrot, cut into 1/2-inch slices
3/4 cup Yukon gold potato, peeled and cut into 1-inch cubes
1 tablespoon harissa (North African hot sauce, available in specialty stores)
1 1/2 teaspoons tomato paste
3/4 teaspoon salt
1 pound turnips (about 2 medium), peeled and each cut into 8 wedges
1 (15 1/2-ounce) can chickpeas (garbanzo beans), drained
1/4 cup chopped fresh flat-leaf parsley
1 1/2 teaspoons honey
1 1/3 cups uncooked couscous
8 lemon wedges

Steps:

Heat oil in a large saucepan over medium-high heat. Add onion and leek; sauté 5 minutes. Add coriander and next 4 ingredients (through garlic); cook 1 minute, stirring constantly. Add 3 cups vegetable stock and the next 8 ingredients (through chickpeas); bring to a boil. Cover, reduce heat, and simmer 30 minutes. Stir in parsley and honey.
Remove 2/3 cup hot cooking liquid from squash mixture. Place cooking liquid and remaining 2/3 cup stock in a medium bowl. Stir in couscous. Cover and let stand 5 minutes. Fluff with a fork. Serve with lemon wedges.

Nutrition Facts : @context http, Calories 269, UnsaturatedFat 2 grams, Carbohydrate 52 grams, Fat 3 grams, Fiber 8 grams, Protein 10 grams, SaturatedFat 0 grams, Sodium 436 milligrams, Sugar 9 grams

Tips:

Use high-quality ingredients: Fresh, seasonal vegetables, flavorful pancetta, and a rich vegetable broth will make all the difference in the taste of your soup.
Don't be afraid to experiment with different vegetables: This recipe is a great starting point, but feel free to add or substitute your favorite vegetables. Some good options include carrots, celery, parsnips, and kale.
Cook the pancetta until it's crispy: This will add a delicious smoky flavor to the soup.
Simmer the soup for at least 30 minutes: This will allow the flavors to meld and develop.
Season the soup to taste: Add salt, pepper, and herbs to taste. A squeeze of lemon juice can also brighten up the flavors.

Conclusion:

This hearty and flavorful soup is perfect for a cold winter day. It's packed with vegetables, pancetta, and chickpeas, and it's sure to keep you warm and satisfied. It's also a great way to use up leftover vegetables. So next time you're looking for a delicious and easy soup recipe, give this one a try. You won't be disappointed!