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



  • 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.

  • 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; 1.6 g saturated fat; 8 mg cholesterol; 657 mg sodium. 386 mg potassium; 53.6 g carbohydrates; 9.6 g fiber; 3 g sugar; 13.6 g protein; 33 IU vitamin a iu; 5 mg vitamin c; 105 mcg folate; 57 mg calcium; 3 mg iron; 80 mg magnesium;

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