Chickpea tomato pasta soup

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    Chickpea tomato pasta soup

    Chickpea tomato pasta soup

    (178)
    30min


    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!

    Ingredients
    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

    Method
    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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    Reviews & ratings
    Average global rating:
    (178)

    Reviews in English (178)

    by
    63

    I knew this soup would need to cook longer to bring out the flavors. I didn't bother to saute` the onion and garlic, I just put all except the beans and pasta into my slow cooker. I used 1 teaspoon of basil and added 1 teaspoon of oregano and just let it cook on low for most of the day. An hour before serving I added the beans, let the cooker heat back to simmer then the last 30 minutes I added the pasta. Much more flavorful.  -  18 Apr 2007  (Review from Allrecipes US | Canada)

    by
    37

    How can a recipe be sooooo easy yet sooooo yummy!!! This is a KEEPER! This is the first recipe that got me to me a regular on this site. I have served it to several people and each time someone always asks for the recipe. Thanks Joy!  -  29 Sep 2001  (Review from Allrecipes US | Canada)

    by
    32

    This was very tasty. Since we aren't strict vegetarians, I used Knorr caldo de pollo instead of the vegetable stock and threw in a little more pasta and used Italian spices because that is what I had. It was fun for my stepdaughter because some of the garbanzos get stuck in the shells and she made sure that all the shells had a bean in them.  -  02 Mar 2002  (Review from Allrecipes US | Canada)

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