1 hr 15 mins
There's nothing better than a warming soup on a chilly winter's night, something quick to prepare after work, and nourishing, too. This was sort of a "use 'em up" creation; I had lots of fresh veggies and herbs that I didn't want to waste, and some canned items and pasta that I wanted to finish up. Here's the result: it's delicious topped with grated Parmesan or Provolone cheese, served with buttered bread.
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- 1 1/2 tablespoons olive oil
- 1 1/2 cups chopped onions
- 1 cup chopped yellow and orange bell pepper
- 2 cloves garlic, minced
- 3 fresh bay leaves (you can use dried, just use less)
- 1 (14 1/2 ounce) can no-salt-added diced tomatoes, undrained
- 1 1/2 tablespoons minced fresh rosemary
- 1/2 teaspoon black pepper
- 3/4 teaspoon salt
- 1 (16 ounce) can chickpeas, drained and rinsed
- 2 cups water
- 6 ounces orecchiette pasta, cooked al dente (you can use small shells or macaroni)
- 2 tablespoons snipped fresh chives
- 1In a large saucepan, saute the onion, bell peppers and garlic together in the olive oil until tender but not browned.
- 2Add the undrained tomatoes with their juices, the bay leaves and the rosemary.
- 3Simmer together over low heat for about 15 minutes, then add the chickpeas, pepper, salt and water.
- 4Simmer together another 15 minutes then add the pre-cooked pasta and chives.
- 5Simmer together another 15 minutes then serve with grated Parmesan or Provolone cheese and buttered bread.
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Nutritional Facts for Rosemary Chickpea Soup
Serving Size: 1 (485 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 387.2
- Calories from Fat 65
- Total Fat 7.2 g
- Saturated Fat 1.0 g
- Cholesterol 0.0 mg
- Sodium 792.3 mg
- Total Carbohydrate 68.9 g
- Dietary Fiber 8.4 g
- Sugars 6.3 g
- Protein 12.8 g