I love this cozy meal as much as my kids do. Inspired by Italian Pasta e Ceci, this soup is thick and almost reads more like a stew with tender pasta shapes and hearty chickpeas.
It’s great for lunches packed in a Thermos too!
This is soup #3 in my Super Simple Soup Series!
Pasta and Chickpea Tomato Soup
serves 4
🍅 2 Tbsp olive oil
🍅 2 cloves garlic, minced
🍅 1 Tbsp paprika
🍅 1 (6-oz can) tomato paste
🍅 3 cups vegetable stock
🍅 1 (28-oz) can crushed tomatoes
🍅 2 tsp balsamic vinegar
🍅 1/2 tsp kosher salt
🍅 1/4 tsp sugar (optional)
🍅 1 (15-oz) can garbanzo beans/chickpeas, drained and rinsed
🍅 6 oz pasta, uncooked (use any small shape like annelini, ditalini or orzo)
🍅 Parmesan Cheese, grated, for serving (substitute any shredded cheese)
1. 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.
2. Pour vegetable broth and crushed tomatoes over the aromatics. Bring to a simmer, stirring frequently.
3. When the liquids are simmering, stir in the vinegar, salt, sugar, chickpeas, and pasta. Cover the pot with a lid and let everything simmer until the pasta is tender, 8 to 15 minutes.
4. Ladle soup into bowls and top with a drizzle of olive oil, cheese, and black pepper.