Tomato Chickpea Soup with Tiny Pasta and Fresh Herb

Name: Tomato Chickpea Soup with Tiny Pasta and Fresh Herbs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons extra virgin olive oil; 2 to 3 garlic cloves, minced; 1 cup tiny pasta such as ditalini or bows; One 28-ounce can crushed tomatoes; One 15- to 16-ounce can chickpeas, drained and rinsed; 2 teaspoons paprika; 1/4 cup oil-packed sliced sun-dried tomatoes, optional; 1/4 to 1/2 cup sliced basil leaves, as desired; 1/4 cup minced fresh parsley; 2 tablespoons minced fresh dill, or more to taste; Salt and freshly ground pepper to taste

Servings: persons

2 tablespoons extra virgin olive oil
2 to 3 garlic cloves, minced
1 cup tiny pasta such as ditalini or bows
One 28-ounce can crushed tomatoes
One 15- to 16-ounce can chickpeas, drained and rinsed
2 teaspoons paprika
1/4 cup oil-packed sliced sun-dried tomatoes, optional
1/4 to 1/2 cup sliced basil leaves, as desired
1/4 cup minced fresh parsley
2 tablespoons minced fresh dill, or more to taste
Salt and freshly ground pepper to taste

1
Heat the oil in a soup pot.
2
Add the garlic and saute over low heat until golden.
3
Add 4 cups water.
4
Bring to a rapid simmer, then stir in the pasta.
5
Cook according to package directions until just al dente.
6
Add the remaining ingredients, except the salt and pepper.
7
Return to a simmer, then cover and simmer gently for 8 minutes.
8
Season with salt and pepper, then serve.
9
This soup pairs wonderfully with white pizza.
10
Depending on the season, serve it with White Pizza with Sweet Potato and Caramelized Onions (page 136) or White Pizza with Asparagus and Spinach (page 138).
11
This also goes nicely with Red and Green Cashew Butter Wraps (page 153) or Tempeh Bacon, Portobello Mushroom, and Coleslaw Wraps (page 153).
12
A light and colorful companion salad is Broccoli Salad with Yellow Peppers, Pine Nuts, and Cranberries (page 182).
13
Serve the soup and salad with fresh bread or corn on the cob.
14
Calories: 180
15
Total Fat: 8g
16
Protein: 5g
17
Carbohydrates: 24g
18
Fiber: 7g
19
Sodium: 210mg

380

kcal

Calories

Fat

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 11 ingredients. The key ingredients include: 2 tablespoons extra virgin olive oil, 2 to 3 garlic cloves, minced, 1 cup tiny pasta such as ditalini or bows, One 28-ounce can crushed tomatoes, and more.

Yes, Tomato Chickpea Soup with Tiny Pasta and Fresh Herbs 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!

Tomato Chickpea Soup with Tiny Pasta and Fresh Herbs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions