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.
Serves:
Ingredients
- 28oztomatoes with their juice,(2 cans)
- 2tbspolive oil
- 1onion
- 2clovesgarlic
- ½tspdried sage
- 2cupslow-sodium chicken broth,canned, or homemade stock
- 2cupswater
- 1¾tspsalt
- ½cupditalini,or other small pasta
- 19ozchickpeas,(1 can), drained and rinsed
- 1cupfresh parsley,chopped
- ¼tspfresh ground black pepper
- 1cupparmesan,grated
Instructions
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In a food processor or blender, puree the tomatoes with their juice. Set aside.
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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.
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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.
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Stir in the parsley, pepper, and the ⅓ cup grated Parmesan.
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Serve topped with remaining Parmesan. Enjoy!
Nutrition
- 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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