Chickpea and Pasta Soup Recipe

Name: Chickpea and Pasta Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (15 1/2 ounce) can chickpeas, rinsed; 5 cups low sodium chicken broth; ½ cup canned diced tomato, undrained; 2 tablespoons extra-virgin olive oil; 2 teaspoons extra-virgin olive oil; 1 large garlic clove, minced; 1 teaspoon chopped fresh rosemary; crushed red pepper flakes, a pinch (to taste); ¼ teaspoon salt, to taste; fresh ground pepper; ½ cup ditalini or ½ cup tubetti pasta

Servings: persons

1 (15 1/2 ounce) can chickpeas, rinsed
5 cups low sodium chicken broth
½ cup canned diced tomato, undrained
2 tablespoons extra-virgin olive oil
2 teaspoons extra-virgin olive oil
1 large garlic clove, minced
1 teaspoon chopped fresh rosemary
crushed red pepper flakes, a pinch (to taste)
¼ teaspoon salt, to taste
fresh ground pepper
½ cup ditalini or ½ cup tubetti pasta

1
Combine chickpeas, broth, tomatoes, 2 tablespoons oil, garlic, rosemary, and crushed red pepper in a large Dutch oven or soup pot.
2
Bring to a boil over high heat.
3
Decrease heat to med-low and simmer for 20 minutes.
4
Transfer half the soup to a blender or food processor and process until smooth.
5
Return the pureed soup to the pot; season with salt and pepper.
6
Bring to a boil over high heat.
7
Add pasta and cook, stirring often to prevent it from sticking to the bottom, until the pasta is just tender, about 10 minutes.
8
Drizzle 1/2 teaspoon oil over each serving and serve immediately.

780

kcal

Calories

Fat

Carbs

101

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 (15 1/2 ounce) can chickpeas, rinsed, 5 cups low sodium chicken broth, ½ cup canned diced tomato, undrained, 2 tablespoons extra-virgin olive oil, and more.

Yes, Chickpea and Pasta Soup falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chickpea and Pasta Soup

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