Tomato pasta soup with chickpeas

    40 min

    A delicious thick and hearty Italian-style soup. This is an easy soup to make as it uses tinned ingredients. Garnish with Parmesan cheese if desired.

    1 person made this

    Serves: 4 

    • 125ml olive oil
    • 2 cloves garlic, smashed
    • 4 sprigs fresh rosemary
    • 1 (400g) tin chopped tomatoes
    • 2 (400g) tins chickpeas
    • 700ml chicken stock
    • salt and pepper to taste
    • 85g small pasta shapes, such as orzo

    Prep:10min  ›  Cook:30min  ›  Ready in:40min 

    1. Heat olive oil in a saucepan over medium heat; add the garlic and let sizzle for a few minutes. Add the rosemary and tomatoes and simmer on low for 20 minutes.
    2. Drain one tin of chickpeas and rinse them in a colander. Place in a blender with some of the chicken stock and puree well.
    3. Drain the other tin of chickpeas and rinse. Add the chickpeas and the chickpea puree to the tomato soup. Add remaining chicken stock; season to taste.
    4. Cook the pasta, drain and stir into the soup. Remove the rosemary and serve.

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    Reviews in English (1)


    Lovely. Super simple and super satisfying.  -  22 Mar 2013  (Review from Allrecipes AU | NZ)