Chickpea tomato pasta soup

Chickpea tomato pasta soup


170 people made this

About this recipe: Healthy vegetarian tomato soup with protein-laden chickpeas, plum tomatoes, conchiglie (shell) pasta and herbs simmered in vegetable stock for full-on flavour and health!


Serves: 4 

  • 1.25L vegetable stock
  • 85g conchiglie (small shell) pasta
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 gloves garlic, minced
  • 425g tinned chickpeas, drained and rinsed
  • 2 (400g) tins peeled plum tomatoes, chopped, juice reserved
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • salt and pepper to taste

Prep:15min  ›  Cook:15min  ›  Ready in:30min 

  1. Bring vegetable stock to the boil in a large pot. Add pasta and cook for 8 to 10 minutes or until al dente.
  2. Meanwhile, heat oil in a small frying pan over medium heat. Sauté onions and garlic until translucent. Stir into pasta and add chickpeas, tomatoes, basil, thyme, salt and pepper. Heat through and serve.

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