Tomato Chickpea Soup with Tiny Pasta and Fresh Herbs

tomato chickpea soup with tiny pasta

Chickpeas and miniature pasta shapes in a richly flavored tomato broth add up to a soup that comes together in no time, yet tastes as if it has been simmered for hours.

Serves: 6

  • 1 tablespoon extra virgin olive oil
  • 2 to 3 cloves garlic, minced
  • 1 cup tiny pasta such as ditalini, tiny bows, or mini shells,
    preferably whole grain (GF varieties are available, too)
  • 28-ounce can crushed tomatoes
  • 15- to 16-ounce can chickpeas, drained and rinsed
  • 2 teaspoons paprika
  • 1 tablespoon salt-free seasoning blend, such as Frontier
    or Mrs. Dash
  • 1/4 cup sliced sun-dried tomatoes, optional
  • 1/4 to 1/2 cup sliced basil leaves, as desired
  • 1/4 cup minced fresh parsley
  • 2 to 3 scallions, thinly sliced
  • Salt and freshly ground pepper to taste

Heat the oil in a soup pot. Add the garlic and sauté over low heat until golden.

Add 4 cups water. Bring to a rapid simmer, then stir in the pasta. Cook until just al dente.

Add the tomatoes, chickpeas, paprika, seasoning blend, and optional sun-dried tomatoes. Return to a simmer, then cover and simmer gently for 8 minutes.

Add remaining ingredients. If the soup is too dense, add a cup or so of water. Bring to a simmer once again, then remove from the heat. Season with salt and pepper, then serve.

tomato chickpea soup with tiny pasta recipe

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