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Tomato Soup With Chickpeas & Pasta

Adapted From Food & Wine's "Quick From Scratch Soups & Salads Cookbook".

Ready In:
35mins
Serves:
Units:

ingredients

directions

  • In a large pot, heat the oil over medium low heat.
  • Add the onion and cook, stirring occasionally, until soft, about 10 minutes.
  • Stir in the garlic.
  • Add the tomatoes, sage, broth, water & salt to the pot.
  • Bring to a boil.
  • Stir in the pasta and chickpeas.
  • Bring the soup back to a boil, then reduce the heat.
  • Cook, partially covered, stirring occasionally, until the pasta is tender, about 15 minutes.
  • Stir in the parsley, pepper, and the 1/3 cup Parmesan.
  • Serve topped with additional Parmesan.
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RECIPE MADE WITH LOVE BY

@Claire312
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@Claire312
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"Adapted From Food & Wine's "Quick From Scratch Soups & Salads Cookbook"."
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  1. lecole54
    Really tasty and warming on what turned out to be a rather raw Saturday in late May (we live in eastern Maine near the Canadian border, so this can happen). Our little supermarket doesn't carry ditalini, so I substituted orzo. Will certainly make again -- thanks for sharing!
    Reply
  2. Claire312
    Adapted From Food & Wine's "Quick From Scratch Soups & Salads Cookbook".
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