Tomato Soup with Chickpeas Pasta
Warm up with a comforting bowl of Tomato Soup with Chickpeas Pasta, a hearty twist on the classic tomato soup that doubles as a satisfying meal. This recipe combines the rich tang of crushed tomatoes with aromatic sautéed onions, garlic, and a medley of finely chopped vegetables like carrot and celery, creating a robust base of flavor. Protein-packed chickpeas and tender ditalini pasta turn this soup into a nourishing and filling dish, perfect for cozy weeknight dinners. Seasoned with dried basil and oregano, and optionally sweetened with a hint of sugar to balance the tomato's natural acidity, this one-pot dish is a breeze to prepare in just under 45 minutes. Garnish with fresh parsley and a sprinkle of Parmesan for added flair, and serve it alongside crusty bread for a wholesome, delicious experience. Perfectly designed for those seeking an easy vegetarian option that's equal parts delicious and nutritious!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 3 cloves garlic cloves, minced
- 1 medium carrot, finely chopped
- 1 medium celery stalk, finely chopped
- 28 ounces canned crushed tomatoes
- 4 cups vegetable broth
- 15 ounces canned chickpeas, rinsed and drained
- 1 cup ditalini pasta (or small pasta of your choice)
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon sugar (optional, to balance acidity)
- 1 teaspoon salt
- 0.5 teaspoon black pepper, freshly ground
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
- to taste grated Parmesan cheese (optional, for serving)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion and sauté for 3-4 minutes, until softened.
Stir in the minced garlic, carrot, and celery, and cook for another 5 minutes until fragrant and slightly softened.
Add the canned crushed tomatoes, vegetable broth, dried basil, dried oregano, salt, and black pepper to the pot. Stir to combine.
Bring the mixture to a simmer and cook for 10 minutes, allowing the flavors to meld together.
Using an immersion blender (or carefully transferring to a countertop blender in batches), puree the soup until smooth. Return the soup to the pot if needed.
Stir in the chickpeas and ditalini pasta. Simmer for another 10 minutes, or until the pasta is tender.
Taste the soup and adjust the seasoning, adding a teaspoon of sugar if needed to balance the tomato acidity.
Ladle the soup into bowls and garnish with chopped parsley and grated Parmesan cheese, if desired.
Serve hot and enjoy!
Nutrition Facts
Calories |
1846 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.7 g | 66% | |
| Saturated Fat | 8.5 g | 42% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 4 mg | 1% | |
| Sodium | 6628 mg | 288% | |
| Total Carbohydrate | 291.8 g | 106% | |
| Dietary Fiber | 59.6 g | 213% | |
| Total Sugars | 78.2 g | ||
| Protein | 72.7 g | 145% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 747 mg | 57% | |
| Iron | 20.9 mg | 116% | |
| Potassium | 6387 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.
