Total Time
Prep 5 mins
Cook 20 mins

A tuscan chickpea, tomato, and pasta soup

Ingredients Nutrition


  1. Saute garlic in olive oil.
  2. Add tomatoes and half the chickpeas.
  3. Remove from heat. Blend with an immersion ("stick") blender, adding some stock if it's too thick.
  4. Return to heat. Add remaining chickpeas, pasta, stock, and rosemary.
  5. Bring to the boil then simmer until pasta is cooked.
  6. Add salt and pepper to taste.
Most Helpful

Great recipe - we loved this soup and I'm definitely going to make it again. I used raw chickpeas that I soaked overnight and cooked. And I used dried rosemary instead of fresh.

zenveg February 04, 2009

Its quick and tastes great. The toddler loved it, her older siblngs were fussier but had a go. I really enjoyed this soup. Great way to use chickpeas.

Missy Wombat February 02, 2009

Like tomato soup with a twist, and just as comforting. Mildly flavored, but good. Thanks for the recipe!~

LacyGene January 28, 2009