Italian Chickpea Soup Recipe (with Pasta)
Italian Chickpea Soup with Pasta is a hearty, flavorful one-pot meal that's easy to make and packed with wholesome ingredients. With tender pasta, nutty chickpeas, and fragrant herbs, it's perfect for cozy dinners, family meals, or a taste of rustic Italian cooking in your own home!
Servings: 3
Calories: 412kcal
Equipment
- Medium saucepan with lid
Ingredients
- 2 tablespoons olive oil
- 1 to 2 cloves garlic, whole and peeled
- 1 to 2 sprigs rosemary
- 2 teaspoons tomato paste
- 2 to 2 & 1/2 cups chickpeas, cooked, rinsed and drained
- 1/2 cup dried pasta
- 3 & 1/2 to 4 cups stock
- salt and ground black pepper, to season
Instructions
- Place a medium to large saucepan over medium-high heat and add the olive oil.
- Once the oil is ready, add the garlic and rosemary.
- Sauté until the garlic becomes fragrant and you see its edges browning.
- Add the tomato sauce and continue sauteing for a couple of minutes.
- Remove the browned garlic and add the chickpeas.
- Pour the stock, cover with a lid, and bring to a boil.
- Lower the heat and simmer for at least ten minutes --- keep the cover on.
- Add the pasta and continue simmering until it's cooked.
- Taste, season with salt and pepper, and get rid of the rosemary sprigs.
- Place the cover back on and take your Italian chickpea soup off the heat.
- Transfer into bowls and serve!
Notes
- Cook's Tip: If you don't want to keep it vegetarian, chicken stock is an excellent alternative to vegetable stock.
- Refer to the post for more tips and suggestions.
Nutrition
Calories: 412kcal | Carbohydrates: 60g | Protein: 15g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Sodium: 1140mg | Potassium: 495mg | Fiber: 11g | Sugar: 10g | Vitamin A: 683IU | Vitamin C: 3mg | Calcium: 76mg | Iron: 4mg