Pasta Soup with Chickpeas and Tomatoes
Soup
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Cook Time
30 min
Servings
4
Difficulty
Easy
Prep Time
20 Min
Description
This hearty pasta soup with chickpeas and tomatoes is a comforting and flavorful meal, perfect for a chilly evening. I've been making this recipe for years, and it's always a hit with my family. The combination of tender pasta, protein-rich chickpeas, and juicy tomatoes creates a satisfying and nutritious dish. It's also incredibly easy to prepare, making it ideal for busy weeknights. Feel free to add a sprinkle of grated cheese or a dollop of yogurt for extra richness. This soup is a great way to use up leftover vegetable broth and is naturally vegetarian.
Ingredients (11 ingredients)
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43.5 ounce vegetable broth
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0.75 cup small seashell pasta
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1 tablespoon olive oil
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1 piece onion, chopped
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2 clove garlic, minced
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15 ounce garbanzo beans, drained and rinsed
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28 ounce whole peeled tomatoes, chopped, juice reserved
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0.5 teaspoon dried basil
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0.5 teaspoon dried thyme
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salt
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pepper
Preparation (6 steps)
Vegetable broth preparation
Pour 3 (14.5 ounce) cans of vegetable broth into the mixing bowl.
Cooking the pasta
Add ¾ cup of small seashell pasta to the vegetable broth in the mixing bowl and cook for 8 minutes at 100°C on speed 1.
Chopping onion and garlic
Add 1 chopped onion and 2 minced cloves of garlic to the mixing bowl and chop for 3 seconds on speed 5.
Sautéing onion and garlic
Add 1 tablespoon of olive oil to the mixing bowl and sauté the onion and garlic for 3 minutes at 120°C on speed 1.
Adding remaining ingredients
Add 1 (15 ounce) can of drained and rinsed garbanzo beans, 1 (28 ounce) can of chopped whole peeled tomatoes with reserved juice, ½ teaspoon of dried basil, ½ teaspoon of dried thyme, salt and pepper to taste to the mixing bowl.
Heating the soup
Heat the soup through for 5 minutes at 100°C on speed 1.
Finished cooking? Great! 🎉
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Created by
Sophia Smith
4
Rezepte
0
Kochbücher
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