Tuscan Chickpea Soup Recipe

Name: Tuscan Chickpea Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup uncooked ditalini (very short tube-shaped macaroni), acini di pepe (tiny round pasta), or orzo; 1 tablespoon olive oil; 1 1/4 cups chopped onion (1 large); 1/2 cup finely chopped carrot (about 2 carrots); 1 tablespoon minced garlic; 1 tablespoon chopped fresh rosemary; 2 teaspoons chopped fresh thyme; 2 1/2 cups vegetable broth (such as Swanson), divided; 2 cups water; 2 (15 1/2-ounce) cans chickpeas (garbanzo beans), rinsed and drained; 1/2 teaspoon freshly ground black pepper; 1/4 teaspoon salt

Servings: persons

1/2 cup uncooked ditalini (very short tube-shaped macaroni), acini di pepe (tiny round pasta), or orzo
1 tablespoon olive oil
1 1/4 cups chopped onion (1 large)
1/2 cup finely chopped carrot (about 2 carrots)
1 tablespoon minced garlic
1 tablespoon chopped fresh rosemary
2 teaspoons chopped fresh thyme
2 1/2 cups vegetable broth (such as Swanson), divided
2 cups water
2 (15 1/2-ounce) cans chickpeas (garbanzo beans), rinsed and drained
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt

1
Cook pasta according to package directions, omitting salt and fat.
2
While pasta cooks, heat oil in a Dutch oven over medium-high heat. Add onion, carrot, and garlic; saute 5 minutes or until vegetables are tender. Add rosemary and thyme; saute 30 seconds. Add 1 1/2 cups broth and water; bring to a boil. Reduce heat, and simmer, uncovered, 10 minutes.
3
Drain pasta; set aside.
4
Reserve 1/2 cup chickpeas; set aside. Place remaining chickpeas and remaining 1 cup broth in a blender; process 1 minute or until smooth. Pour pureed chickpea mixture into a large bowl. Place half of soup in blender; process until smooth. Pour pureed soup into bowl. Repeat procedure with remaining half of soup.
5
Return pureed soup to pan. Stir in reserved 1/2 cup chickpeas, pepper, and salt. Cook over medium heat 6 minutes or until thoroughly heated. Stir in cooked pasta. Serve immediately.

180

kcal

Calories

Fat

Carbs

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 12 ingredients. The key ingredients include: 1/2 cup uncooked ditalini (very short tube-shaped macaroni), acini di pepe (tiny round pasta), or orzo, 1 tablespoon olive oil, 1 1/4 cups chopped onion (1 large), 1/2 cup finely chopped carrot (about 2 carrots), and more.

Yes, Tuscan Chickpea Soup falls under the Soups & Stews 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.

Tuscan Chickpea Soup

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