Chickpea and Pasta Soup
- Ready In:
- 50mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 1 (15 1/2 ounce) can chickpeas, rinsed
- 5 cups low sodium chicken broth
- 1⁄2 cup canned diced tomato, undrained
- 2 tablespoons extra-virgin olive oil
- 2 teaspoons extra-virgin olive oil
- 1 large garlic clove, minced
- 1 teaspoon chopped fresh rosemary
- crushed red pepper flakes, a pinch (to taste)
- 1⁄4 teaspoon salt, to taste
- fresh ground pepper
- 1⁄2 cup ditalini or 1/2 cup tubetti pasta
directions
- Combine chickpeas, broth, tomatoes, 2 tablespoons oil, garlic, rosemary, and crushed red pepper in a large Dutch oven or soup pot.
- Bring to a boil over high heat.
- Decrease heat to med-low and simmer for 20 minutes.
- Transfer half the soup to a blender or food processor and process until smooth.
- Return the pureed soup to the pot; season with salt and pepper.
- Bring to a boil over high heat.
- Add pasta and cook, stirring often to prevent it from sticking to the bottom, until the pasta is just tender, about 10 minutes.
- Drizzle 1/2 teaspoon oil over each serving and serve immediately.
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