Sardinian Inspired Chickpea & Fennel Soup with Bone Broth | Hearty & Nourishing
Chickpea & Fennel Bone Broth Soup
Inspired by traditional Sardinian cooking, this chickpea and fennel bone broth soup is a deeply satisfying, plant-forward dish that delivers both flavour and nourishment.
It’s hearty enough to stand on its own, combining legumes, vegetables, and grains with the richness of bone broth.
Perfect for:
- Cooler days
- Batch cooking
- A filling, balanced meal
👉 Learn more about the benefits of bone broth
Why This Recipe Works
This soup brings together ingredients that complement each other nutritionally and in flavour:
- Chickpeas → fibre, plant protein, and sustained energy
- Fennel → subtle sweetness with a light anise flavour
- Quinoa → added protein and texture
- Spinach → minerals and freshness
- Bone broth → depth, amino acids, and balance
👉 Learn more about functional proteins:
bone-broth-collagen-functional-proteins-repair-recovery
Ingredients
- 2 fennel bulbs, diced
- 500 g cooked chickpeas (or canned, rinsed)
- 100 g quinoa
- 1 carrot, diced
- 2 tomatoes, chopped
- 1 cup spinach
- 1 spring onion (whites and greens), sliced
- 2 bay leaves
- 3 tbsp bone broth powder (prepared with 500 ml water)
- 500 ml additional water
- Salt and pepper to taste
- Lemon juice (to serve)
- Olive oil
👉 Use a quality option like:
Broth & Co Bone Broth Powder
Method
1. Build the base
- Heat olive oil in a large pot
- Add spring onion and fennel
- Cook until soft and translucent
2. Add tomatoes
- Stir in chopped tomatoes
- Cook until they begin to break down
3. Add chickpeas and broth
- Add chickpeas, carrot, bay leaves, bone broth, and water
- Bring to a simmer
4. Cook
- Simmer for about 40 minutes
- Add more liquid if needed
5. Add quinoa
- Stir in quinoa
- Cook for an additional 10–15 minutes until tender
6. Finish
- Add spinach and stir until wilted
- Season with salt and pepper
- Finish with a squeeze of fresh lemon
Using Dry Chickpeas
If using dried chickpeas:
- Soak in water for 8–10 hours
- Drain and rinse
- Cook until tender before adding to the soup
Serving Ideas
- Serve on its own as a hearty meal
- Pair with crusty bread
- Add a drizzle of olive oil for richness
👉 Pair with:
picing-up-your-bone-broth-flavours-recipes
Tips for Best Results
- Slice fennel evenly for consistent cooking
- Add spinach at the end to retain colour and nutrients
- Adjust thickness by adding more broth or water
Frequently Asked Questions
What does fennel taste like?
Fennel has a mild, slightly sweet flavour with a hint of anise (licorice-like).
Is this soup filling enough for a main meal?
Yes. It includes protein, fibre, and carbohydrates, making it a balanced dish.
Can I use canned chickpeas?
Yes. They are a convenient and effective option.
Is this recipe vegetarian?
It can be adapted by using vegetable broth instead of bone broth.
Is this good for gut health?
Yes. Chickpeas provide fibre, while bone broth supports digestion.
👉 Learn more:
gut-health-leaky-gut-bone-broth & the gut brain axis
Can I freeze this soup?
Yes. Store in portions for up to 2–3 months.
How can I add more protein?
You can:
- Add shredded chicken
- Increase bone broth concentration
- Add legumes or grains
Final Thoughts
This chickpea and fennel bone broth soup is a perfect example of how simple, traditional ingredients can come together to create a deeply nourishing and satisfying meal.
It’s hearty, versatile, and ideal for everyday cooking.
👉 Explore more recipes and products:
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