This thick soup is full of chickpeas, tomatoes, fresh rosemary and pasta. Convenient pantry items makes it the perfect solution for harried weeknights. To make this soup vegetarian simply swap reduced-sodium vegetable broth for the beef broth.

G. Franco Romagnoli
Source: EatingWell Magazine, Holiday Issue 1996
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Ingredients

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Directions

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  • 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.

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  • 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

307.1 calories; protein 13.6g 27% DV; carbohydrates 53.6g 17% DV; exchange other carbs 3.5; dietary fiber 9.6g 38% DV; sugars 2.5g; fat 4.8g 7% DV; saturated fat 1.6g 8% DV; cholesterol 8.5mg 3% DV; vitamin a iu 33.1IU 1% DV; vitamin c 5.4mg 9% DV; folate 105.5mcg 26% DV; calcium 56.6mg 6% DV; iron 2.9mg 16% DV; magnesium 79.8mg 29% DV; potassium 385.9mg 11% DV; sodium 657.3mg 26% DV; thiamin 0.2mg 18% DV.

Reviews (2)

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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