Pasta and Chickpea Soup Recipe

Name: Pasta and Chickpea Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 ounces small macaroni pasta; 2 tablespoons extra virgin olive oil, plus extra for the pasta; 2 onions, finely chopped; 3 garlic cloves, finely chopped; 1 large sprigs rosemary, finely chopped, plus extra to garnish; 1 teaspoon chili flakes; 2 (14 ounce) cans chopped tomatoes; 4 ¼ cups vegetable broth; 2 (14 ounce) cans chickpeas, drained; 2 tablespoons balsamic vinegar; salt and pepper; vegetarian parmesan cheese, shavings, to serve

Servings: persons

10 ounces small macaroni pasta
2 tablespoons extra virgin olive oil, plus extra for the pasta
2 onions, finely chopped
3 garlic cloves, finely chopped
1 large sprigs rosemary, finely chopped, plus extra to garnish
1 teaspoon chili flakes
2 (14 ounce) cans chopped tomatoes
4 ¼ cups vegetable broth
2 (14 ounce) cans chickpeas, drained
2 tablespoons balsamic vinegar
salt and pepper
vegetarian parmesan cheese, shavings, to serve

1
Bring a pan of water to the boil and cook the macaroni for 2 minutes less than the packet instructions.
2
Drain, toss in a little oil (to stop sticking) and set aside.
3
Heat the oil in a large pan and gently cook the onions and garlic over a medium heat for 4-5 minutes.
4
Stir in the rosemary and chili flakes and cook for a further 2 minutes.
5
Tip in the tomatoes, broth, chickpeas and a pinch of salt and a grinding of black pepper.
6
Simmer gently for 20 minutes until thickened.
7
Stir in the vinegar and pasta and serve.
8
Or to freeze:.
9
Remove from the heat.
10
Cool completely, then ladle into freezer bags or containers.
11
Freeze for up to 2 months.
12
Defrost overnight, then reheat on the stove top and simmer for 2-3 minutes.
13
Add a little boiling water if necessary, to loosen the soup.
14
Serve with Parmesan shavings and garnish with rosemary sprigs.

601

kcal

Calories

Fat

105

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 10 ounces small macaroni pasta, 2 tablespoons extra virgin olive oil, plus extra for the pasta, 2 onions, finely chopped, 3 garlic cloves, finely chopped, and more.

Yes, Pasta and Chickpea 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.

That's it — enjoy your meal!

Pasta and Chickpea Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions