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
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
CREAMY TOMATO AND CHICKPEA SOUP
Warm their hearts and their tummies with Creamy Tomato and Chickpea Soup. Made with a mix of veggies, PHILADELPHIA Cream Cheese and Parmesan cheese, Creamy Tomato and Chickpea Soup is full of vivacious flavor. Plus, it takes less than an hour to make!
Provided by My Food and Family
Categories Home
Time 55m
Yield 7 servings, about 1 cup each
Number Of Ingredients 10
Steps:
- Heat oil in large saucepan on medium-high heat. Add carrots, celery and onions; cook 5 min., stirring frequently.
- Add water and bouillon cubes; stir. Bring to boil; cover. Simmer on medium-low heat 10 min. or until vegetables are tender, stirring occasionally.
- Add tomatoes and chickpeas; stir. Return to boil. Simmer 5 min., stirring occasionally. Remove from heat. Use immersion blender to blend soup until smooth. Return to heat.
- Stir in cream cheese; cook 10 to 15 min. or until cream cheese is completely melted and soup is heated through, stirring frequently.
- Sprinkle with Parmesan.
Nutrition Facts : Calories 160, Fat 8 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 840 mg, Carbohydrate 14 g, Fiber 4 g, Sugar 5 g, Protein 6 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
SPICED CHICKPEA AND TOMATO SOUP
Thanks to the soup's garlic and red chiles, you'll be warmed up in no time.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 25m
Yield 6 cups
Number Of Ingredients 12
Steps:
- Using a mortar and pestle or the back of a spoon, crush garlic, chiles, coriander, salt, and caraway to form a paste.
- Heat oil in a saucepan over medium-high heat. Add garlic mixture, and cook until just softened, about 3 minutes.
- Stir in chickpeas, tomatoes, roasted red peppers, and stock. Simmer, stirring often, for 15 minutes. Let cool slightly.
- Working in batches, puree soup in a blender. Rewarm if necessary. Divide among bowls, and top each with a dollop of sour cream and a sprig of parsley.
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
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