Name: Hearty Chickpea and Pasta Soup
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 Portionen
Ingredients: 1 tbsp olive oil; 1 piece onion; 3 sprigs rosemary; 3 clove garlic; 2 tbsp tomato purée; 1 pinch chilli flakes; 400 g can chopped tomatoes; 2 can chickpeas; 150 g short pasta; 1 cube vegetable or chicken stock; 25 g parmesan; 150 g kale; 1 piece lemon; 2 tbsp extra virgin olive oil

Cook Time

30 min

Servings

Difficulty

Easy

Prep Time

20 Min

This Thermomix® recipe for Hearty Chickpea and Pasta Soup is ready in 30 min and yields 4 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

This chickpea and pasta soup is a hug in a bowl! I've been making this recipe for years, and it's always a hit, especially on chilly evenings. The combination of hearty chickpeas, short pasta, and a touch of chilli flakes creates a comforting and flavorful broth. It's packed with nutrients and is perfect for a quick and easy weeknight meal. Feel free to add other vegetables like carrots or zucchini for extra goodness. This soup is also vegetarian and can easily be made vegan by omitting the parmesan.

Ingredients (14 ingredients)

1 tbsp olive oil
1 piece onion
3 sprigs rosemary
3 clove garlic
2 tbsp tomato purée
1 pinch chilli flakes
400 g can chopped tomatoes
2 can chickpeas
150 g short pasta
1 cube vegetable or chicken stock
25 g parmesan
150 g kale
1 piece lemon
2 tbsp extra virgin olive oil

Preparation (5 steps)

Sauté onion, rosemary, and garlic

Thermomix® Setting

3 min/248°F/Speed 1 120

Add 1 tbsp olive oil and 1 onion, quartered, to the mixing bowl. Chop for 3 Sec./Stufe 5. Scrape down the sides of the mixing bowl with a spatula. Add 3 rosemary sprigs and 3 large garlic cloves to the mixing bowl and sauté for 3 Min./120°C/Stufe 1.

180

Add tomato purée and chilli flakes

Thermomix® Setting

2 min/248°F/Speed 1 120

Add 2 tbsp tomato purée and a pinch of chilli flakes to the mixing bowl and cook for 2 Min./120°C/Stufe 1.

120

Cook the soup

Thermomix® Setting

8 min/212°F/Speed 1 100

Add 400g can chopped tomatoes, 2 x 400g cans chickpeas (drained and rinsed), 150g short pasta, 1 vegetable or chicken stock cube, and the parmesan rind (if using) to the mixing bowl. Pour in 1 litre water. Season with salt and pepper to taste. Cook for 8 Min./100°C/Stufe 1.

480

Add kale and parmesan

Thermomix® Setting

2 min/212°F/Speed 1/Linkslauf 100 Reverse

Add 150g kale, roughly chopped, to the mixing bowl and cook for 2 Min./100°C/Stufe 1/Linkslauf. Add the lemon zest and half the grated parmesan (about 12g). Stir with a spatula.

120

Season and serve

Taste the broth and add a squeeze of lemon, pinch of chilli or a little more salt if needed. Ladle into bowls, discarding the cheese rind. Top with the remaining grated cheese, another sprinkling of chilli flakes, if you like, and drizzle with the extra virgin olive oil. Serve immediately.