How To Make Tomato Soup with Chickpeas and Pasta
You can never go wrong with a scrumptious tomato soup to warm you up. This herbed dish combines canned tomato and chicken broth for a comforting bowl.
In a food processor or blender, puree the tomatoes with their juice. Set aside.
In a large pot, heat the oil over moderately low heat. Add the onion and cook, stirring occasionally, for about 10 minutes until soft. Stir in the garlic.
Add the pureed tomatoes, sage, broth, water, and salt to the pot. Bring to a boil. Stir in the pasta and chickpeas. Bring the soup back to a boil, then reduce the heat. Cook, partially covered, stirring occasionally, for about 15 minutes until the pasta is tender.
Stir in the parsley, pepper, and the ⅓ cup grated Parmesan.
Serve topped with remaining Parmesan. Enjoy!
- Calories: 838.90kcal
- Fat: 25.98g
- Saturated Fat: 8.19g
- Monounsaturated Fat: 10.04g
- Polyunsaturated Fat: 5.02g
- Carbohydrates: 109.46g
- Fiber: 20.37g
- Sugar: 21.90g
- Protein: 47.63g
- Cholesterol: 25.28mg
- Sodium: 1573.60mg
- Calcium: 581.40mg
- Potassium: 1742.20mg
- Iron: 8.18mg
- Vitamin A: 227.80µg
- Vitamin C: 55.33mg
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