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Dinner recipe · from the recipe book

Rosemary Chickpea and Butternut Soup with Parmesan

A golden, rosemary-scented broth thick with tender chickpeas, sweet butternut squash and carrots, half-blended for a creamy body and finished with nutty Parmesan and lemon.

Rosemary Chickpea and Butternut Soup with Parmesan

Ingredients

  • 2 tbsp27 gOlive oil
  • 1½ medium160 gYellow oniondiced
  • 2½ medium150 gCarrotsdiced
  • 2 stalks80 gCelerydiced
  • 4 cloves12 gGarlicminced
  • 1¾ tsp2 gDried rosemarycrumbled
  • ½ tsp1 gCrushed red pepper
  • 3 cups cubed420 gButternut squash, peeledcut into 3/4-inch cubes
  • 2 cans, drained508 gChickpeas, canned, drained and rinsed
  • 4 cups880 gVegetable broth
  • 1 cup240 gWater
  • 3¾ cups chopped80 gKalestems removed, chopped
  • 1 tbsp15 gLemon juice
  • ⅓ cup grated40 gGrated Parmesan
  • ½ tsp1 gBlack pepper
  • ⅛ tsp1 gSalt
  • 2½ tbsp chopped10 gFresh parsleychopped

Steps

  1. Prep first: dice the onion, carrot and celery, mince the garlic, cube the butternut, chop the kale and parsley, and crumble the rosemary.
  2. Heat two-thirds of the olive oil in a Dutch oven over medium heat. Add the onion, carrot and celery and cook, stirring, until soft, about 8 minutes.
  3. Stir in the garlic, rosemary and red pepper flakes and cook until fragrant, about 1 minute.
  4. Add the butternut, chickpeas, vegetable broth and water. Bring to a boil, then cover partly and simmer until the squash is very tender, about 25 minutes.
  5. Ladle about a third of the soup into a blender, vent the lid, blend until smooth and stir it back into the pot (or use an immersion blender briefly) for a creamy body.
  6. Stir in the kale and simmer until wilted and tender, about 5 minutes.
  7. Remove from the heat and stir in the lemon juice, half of the Parmesan, the black pepper and the salt.
  8. Ladle into bowls and top with the remaining half of the Parmesan, the parsley and a drizzle of the remaining olive oil.

Check labels: Gluten-free when you buy vegetable broth labeled gluten-free.

Contains: Milk. Some brands contain gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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