Chickpea and Pasta Soup
Warm, hearty, and packed with flavor, this Chickpea and Pasta Soup is the ultimate comfort food that’s as nourishing as it is satisfying. Perfect for cozy weeknight dinners, this one-pot recipe combines tender chickpeas, perfectly cooked pasta, and a medley of fresh vegetables like onions, carrots, and celery, all simmered in a savory tomato-infused vegetable broth. Seasoned with aromatic herbs like oregano, thyme, and a hint of paprika, every spoonful bursts with rich, earthy flavors. Ready in just 50 minutes with minimal prep, this vegetarian soup is an ideal combination of wholesome and family-friendly. Top it with fresh parsley and grated Parmesan for an irresistible finishing touch—pair it with crusty bread for a complete meal. Whether you’re craving a quick, satisfying dinner or meal-prepping for the week, this chickpea soup is a flavorful and nutritious choice!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 15 ounces canned chickpeas (garbanzo beans), drained and rinsed
- 6 cups vegetable broth
- 14 ounces diced tomatoes, canned
- 1 cup small pasta (e.g., ditalini or small shells)
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 0.5 teaspoon paprika (optional)
- 1 bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (for garnish)
- 0.25 cup grated Parmesan cheese (optional, for serving)
Instructions
Heat olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion, carrots, and celery. Sauté for 5-7 minutes until the vegetables are softened.
Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
Add the chickpeas, vegetable broth, diced tomatoes, oregano, thyme, paprika (if using), bay leaf, salt, and black pepper. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low and let it simmer for 20 minutes.
After 20 minutes, add the pasta to the pot and cook according to the package instructions (usually 8-10 minutes) until the pasta is al dente.
Remove the bay leaf from the soup and adjust seasoning with additional salt and pepper if needed.
Serve hot, garnished with chopped parsley and grated Parmesan cheese, if desired.
Nutrition Facts
Calories |
2767 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.1 g | 94% | |
| Saturated Fat | 19.6 g | 98% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 47 mg | 16% | |
| Sodium | 8157 mg | 355% | |
| Total Carbohydrate | 425.3 g | 155% | |
| Dietary Fiber | 73.0 g | 261% | |
| Total Sugars | 73.0 g | ||
| Protein | 122.5 g | 245% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1384 mg | 106% | |
| Iron | 27.1 mg | 151% | |
| Potassium | 6388 mg | 136% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
