Garbanzo Tomato Pasta Soup Recipes

TOMATO SOUP WITH CHICKPEAS AND PASTA RECIPE

Tomato Soup with Chickpeas and Pasta Recipe image

Tomato Soup with Chickpeas and Pasta uses pantry ingredients and can be made in less than 30 minutes. Crushed tomatoes give the soup a small amount of texture, but for a very smooth soup base, you can use tomato puree or sauce.

Provided by Jess Smith via Inquiring Chef

Categories Soup

Time 30m

Number Of Ingredients 13

Ingredients

2 Tbsp Olive Oil, plus more for drizzling
2 cloves Garlic, minced
1 Tbsp Paprika ((optional))
1 can (6-ounce) Tomato Paste
3 cups Vegetable or Chicken Stock
1 can (28-ounces) Crushed Tomatoes ((substitute tomato puree or sauce for a more smooth soup))
2 teaspoons Balsamic Vinegar
1 teaspoon Sugar
1/2 teaspoon Kosher Salt
1 can (15-ounces) Chickpeas, drained and rinsed
6 ounces Pasta, uncooked
Parmesan Cheese, grated, for serving
Black Pepper, for serving

Steps:

Place a large saucepan (use one that has a tight-fitting lid) over medium heat. Add oil. When oil begins to shimmer, stir in garlic, paprika, and tomato paste. Cook, until the garlic is fragrant, 2 to 3 minutes.
Pour vegetable stock and crushed tomatoes over the aromatics. Bring to a simmer, stirring frequently.
When the liquids are simmering, stir in the vinegar, sugar, salt, chickpeas, and pasta. Cover the pot with a lid and let everything simmer until the pasta is tender, 8 to 15 minutes.
Ladle soup into bowls and top with a drizzle of olive oil, cheese, and black pepper.

Nutrition Facts : ServingSize 1 g, Calories 236 kcal, Carbohydrate 41 g, Protein 10 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 5 mg, Sodium 556 mg, Fiber 2 g, Sugar 6 g, UnsaturatedFat 2 g

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