Tomato Soup With Chickpeas And Pasta Recipes
TOMATO SOUP WITH CHICKPEAS AND PASTA RECIPE
Tomato Soup with Chickpeas and Pasta uses pantry ingredients and can be made in less than 30 minutes. Crushed tomatoes give the soup a small amount of texture, but for a very smooth soup base, you can use tomato puree or sauce.
Provided by Jess Smith via Inquiring Chef
Categories Soup
Time 30m
Number Of Ingredients 13
Steps:
- Place a large saucepan (use one that has a tight-fitting lid) over medium heat. Add oil. When oil begins to shimmer, stir in garlic, paprika, and tomato paste. Cook, until the garlic is fragrant, 2 to 3 minutes.
- Pour vegetable stock and crushed tomatoes over the aromatics. Bring to a simmer, stirring frequently.
- When the liquids are simmering, stir in the vinegar, sugar, salt, chickpeas, and pasta. Cover the pot with a lid and let everything simmer until the pasta is tender, 8 to 15 minutes.
- Ladle soup into bowls and top with a drizzle of olive oil, cheese, and black pepper.
Nutrition Facts : ServingSize 1 g, Calories 236 kcal, Carbohydrate 41 g, Protein 10 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 5 mg, Sodium 556 mg, Fiber 2 g, Sugar 6 g, UnsaturatedFat 2 g
GARBANZO TOMATO PASTA SOUP
A VERY easy vegetarian meal in a bowl. The combination of garbanzo beans (chick peas) with pasta creates the complex proteins a vegetarian needs. Very palatable for the garlic and tomato lover.
Provided by Joy
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- Bring vegetable broth to a boil in a large pot. Add pasta and cook for 8 to 10 minutes or until al dente.
- Meanwhile, heat oil in a small skillet over medium heat. Saute onions and garlic until translucent. Stir into pasta and add garbanzo beans, tomatoes, basil, thyme, salt and pepper. Heat through and serve.
Nutrition Facts : Calories 276 calories, Carbohydrate 48.8 g, Fat 5.7 g, Fiber 7.7 g, Protein 9.6 g, SaturatedFat 0.7 g, Sodium 1698.6 mg, Sugar 11.2 g
PASTA WITH CHICKPEA-TOMATO SAUCE
Garlic and red-pepper flakes give this protein- and fiber-rich pasta dish a kick.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 30m
Number Of Ingredients 10
Steps:
- In a medium saucepan, heat oil over medium. Add garlic and red-pepper flakes, and cook until fragrant, about 30 seconds (do not brown). Add chickpeas, season with salt, and cook 5 minutes. Add tomatoes and broth, and bring to a boil. Reduce to a simmer, and cook until sauce has reduced slightly, 20 minutes. Add basil, and cook 5 minutes more. Remove basil.
- While sauce is cooking, cook pasta in a large pot of boiling salted water until al dente; drain pasta, and return to pot.
- Add sauce to pasta, and toss. Serve with Parmesan, and garnish with torn basil.
Nutrition Facts : Calories 594 g, Fat 8 g, Fiber 15 g, Protein 26 g
MEDITERRANEAN CHICKPEA, TOMATO AND PASTA SOUP
This soup is very good and quite easy to make. I received the recipe from my friend Kathy and I'm not sure where she got it from. I love to make this in the fall or winter when it's cool outside.
Provided by PennyG
Categories Beans
Time 32m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in large saucepan over medium heat.
- Add onion and saute 3 minutes until tender.
- Add water and next 6 ingredients.
- Bring mixture to boil.
- Cover and reduce heat, simmer 5 minutes.
- Add pasta and cook 9 minutes until pasta is tender.
- I have often used small alphabet pasta that I've had in the cupboard.
Nutrition Facts : Calories 255.5, Fat 4.1, SaturatedFat 0.5, Sodium 593.4, Carbohydrate 47.7, Fiber 7.9, Sugar 6.1, Protein 8.9
TOMATO SOUP WITH CHICKPEAS & PASTA
Make and share this Tomato Soup With Chickpeas & Pasta recipe from Food.com.
Provided by Claire312
Categories Clear Soup
Time 35m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 295.8, Fat 8.2, SaturatedFat 1.9, Cholesterol 4.9, Sodium 1864.9, Carbohydrate 46.6, Fiber 8.4, Sugar 11.1, Protein 11.8
TOMATO & CHICKPEA SOUP
This tomato soup is healthy yet filling due to the chickpeas and pasta.
Provided by janerollinson
Time 20m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Heat the oil and cook the garlic, onion and rosemary gently for 5 mins until softened.
- Add the tomatoes, stock and chickpeas. Bring to the boil and simmer for 10 mins. Add the pasta when needed (check the pack for cooking times).
- Season with salt and pepper, and drizzle with olive oil to serve.
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- In a large pot, heat the oil over moderately low heat. Add the onion and cook, stirring occasionally, until soft, about 10 minutes. Stir in the garlic.
- Add the pureed tomatoes, the sage, broth, water, and 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 grated Parmesan. Serve topped with additional Parmesan.
- Wine Recommendation: Italians have had two millennia to develop an incredible synergy between their wines and tomato-based cuisine. Take advantage of this experience and pair this soup with a cherry- and herb-scented Chianti Classico or Rufina.
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