Description
A comforting chickpea ditalini soup perfect for any day of the week.
Ingredients
Scale
- 3 tablespoons extra virgin olive oil
- 1 cup diced onion
- 3 cloves garlic (minced)
- 2 tablespoons tomato paste
- 1 sprig of fresh rosemary (leaves removed and chopped)
- Pinch of red pepper flakes
- Salt and pepper (to taste)
- 2 (14 oz each) cans chickpeas (drained and rinsed)
- 4–6 cups chicken or vegetable broth
- 8 oz ditalini pasta
- Salt and pepper (to taste)
- Extra virgin olive oil and chopped parsley (for serving, optional)
Instructions
- Heat the olive oil in a Dutch oven or soup pan over medium heat.
- Add the onion and cook until softened, about 5 minutes.
- Add the garlic and cook for another 30 seconds.
- Add the tomato paste to the middle of the pot. Let it heat up for a second, then stir it into the onion mixture. Stir this constantly for a minute or two.
- Add the rosemary, red pepper flakes, salt, and pepper. Stir to combine.
- Mix in the chickpeas, then stir in the chicken broth.
- Bring the mixture to a boil, then simmer for about 10 minutes.
- Using a ladle, remove about 1 1/2 cups of the chickpeas plus a little bit of the broth to another bowl. Use an immersion blender and blend until smooth. (You can also transfer it to a blender and blend until smooth.) Return the blended chickpeas to the soup pot and stir to combine.
- Stir the ditalini into the soup. (You may need to add more broth here if it is too thick.) Continue to cook, stirring often, until the pasta is al dente.
- Taste, and add more salt and pepper, if necessary.
- Serve the soup immediately, as the pasta will continue to absorb the liquid. Serve topped with a little bit of olive oil and chopped parsley.
Notes
- Leftovers can be stored in the fridge for up to 3 days.
- This soup can be made vegetarian or vegan by using vegetable broth.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg