This thick soup is full of chickpeas, tomatoes, fresh rosemary and pasta. Convenient pantry items makes it the perfect solution for harried weeknights. Source: EatingWell Magazine, Holiday Issue 1996

G. Franco Romagnoli
Advertisement

Ingredients

Directions

  • Heat oil in a large pot over low heat. Add garlic and cook, stirring, until golden, about 1 minute. Add tomatoes and rosemary; simmer for 5 minutes, crushing tomatoes with a fork or potato masher. Pour in broth and water; bring to a simmer over medium heat.

    Advertisement
  • Meanwhile, mash 1 cup chickpeas in a small bowl with a fork or potato masher. Stir the mashed chickpeas, pasta and pepper into the tomato-broth mixture. Simmer, uncovered, until the pasta is tender, 8 to 10 minutes or according to package directions. Stir in the remaining whole chickpeas and heat through. If using fresh rosemary, remove the sprig. Serve the soup with a sprinkling of grated cheese.

Nutrition Facts

307 calories; 4.8 g total fat; 8 mg cholesterol; 657 mg sodium. 53.6 g carbohydrates; 13.6 g protein; Full Nutrition

Reviews (2)

Read More Reviews
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
02/04/2015
Great weeknight dinner We are out of garlic so sweated 1/2 an onion instead. I also used twice as much tomatoes as the recipe called for and veggie broth instead of beef but otherwise followed it almost exactly. We liked it and the toddler didn't think it was bad either. Read More
Rating: 5 stars
10/30/2011
The recipe ended up pretty bland had to add extra black pepper and red pepper flakes and even a little salt. Read More