This Chickpea and Pasta Soup is a hearty, comforting bowl of warmth, perfect for cool days when you crave something filling yet wholesome. Infused with Italian flavors, the soup combines creamy chickpeas, tender pasta, and an aromatic blend of garlic, rosemary, and tomatoes. With each spoonful, you’ll enjoy the satisfying texture of chickpeas and pasta along with the richness of a light, tomato-based broth. A sprinkle of Parmesan cheese and a touch of fresh herbs on top make this soup both flavorful and nourishing, ideal as a main dish or a cozy appetizer.
Ingredients
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 stalk celery, chopped
- 1 medium carrot, chopped
- 1 sprig fresh rosemary (or 1 tsp dried rosemary)
- 1 can (15 oz) diced tomatoes
- 1 can (15 oz) chickpeas, drained and rinsed
- 4 cups vegetable or chicken broth
- 1/2 cup small pasta (like ditalini or elbow)
- Salt and pepper to taste
- Fresh parsley or basil, chopped (for garnish)
- Grated Parmesan cheese, for serving (optional)
Instructions
- Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the onion, garlic, celery, and carrot, and sauté for 5–7 minutes until softened.
- Add the Tomatoes and Herbs: Stir in the diced tomatoes and rosemary. Let it cook for another 2–3 minutes, allowing the flavors to meld.
- Add Chickpeas and Broth: Pour in the chickpeas and broth, stirring to combine. Bring the soup to a boil, then reduce the heat and let it simmer for about 10 minutes.
- Cook the Pasta: Add the pasta to the pot and cook according to package instructions until it’s al dente, about 8–10 minutes.
- Season and Serve: Season with salt and pepper to taste. Remove the rosemary sprig (if using fresh) and discard. Ladle the soup into bowls, garnish with fresh parsley or basil, and sprinkle with Parmesan cheese if desired.
Enjoy this soup warm with crusty bread or a side salad for a complete, cozy meal!
