Tomato Soup With Chickpeas And Pasta Recipe

Name: Tomato Soup With Chickpeas And Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 7 cups canned tomatoes with their juice (two 28-ounce cans); 2 tablespoons olive oil; 1 onion, chopped; 2 cloves garlic, minced; 1 /2 teaspoon dried sage; 2 cups canned low-sodium chicken broth or homemade stock; 2 cups water; 1 3/4 teaspoons salt; 1/2 cup ditalini or other small pasta; 2 cups drained and rinsed canned chickpeas (one 19-ounce can); 1/3 cup chopped fresh parsley; 1/4 teaspoon fresh-ground black pepper; 1/3 cup grated Parmesan, plus more for serving

Servings: persons

7 cups canned tomatoes with their juice (two 28-ounce cans)
2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
1 /2 teaspoon dried sage
2 cups canned low-sodium chicken broth or homemade stock
2 cups water
1 3/4 teaspoons salt
1/2 cup ditalini or other small pasta
2 cups drained and rinsed canned chickpeas (one 19-ounce can)
1/3 cup chopped fresh parsley
1/4 teaspoon fresh-ground black pepper
1/3 cup grated Parmesan, plus more for serving

1
In a food processor or blender, puree the tomatoes with their juice. Set aside.
2
In a large pot, heat the oil over moderately low heat. Add the onion and cook, stirring occasionally, until soft, about 10 minutes. Stir in the garlic.
3
Add the pureed tomatoes, the sage, broth, water, and salt to the pot. Bring to a boil. Stir in the pasta and chickpeas. Bring the soup back to a boil, then reduce the heat. Cook, partially covered, stirring occasionally, until the pasta is tender, about 15 minutes. Stir in the parsley, pepper, and the 1/3 cup grated Parmesan. Serve topped with additional Parmesan.
4
Wine Recommendation: Italians have had two millennia to develop an incredible synergy between their wines and tomato-based cuisine. Take advantage of this experience and pair this soup with a cherry- and herb-scented Chianti Classico or Rufina.
5
Notes: Look for high-quality canned tomatoes for this soup, such as plum tomatoes from the San Marzano region of Italy.

671

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 13 ingredients. The key ingredients include: 7 cups canned tomatoes with their juice (two 28-ounce cans), 2 tablespoons olive oil, 1 onion, chopped, 2 cloves garlic, minced, and more.

Yes, Tomato Soup With Chickpeas And Pasta 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 Soup With Chickpeas And Pasta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions