Tomato Soup with Chickpeas and Pasta


  • 7 cups canned tomatoes with their juice (two 28-ounce cans)
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 /2 teaspoons dried sage
  • 2 cups canned low-sodium chicken broth or homemade stock
  • 2 cups water
  • + 6 more ingredients
    • 1 ¾ teaspoons salt
    • ½ cup ditalini or other small pasta
    • 2 cups drained and rinsed canned chickpeas (one 19-ounce can)
    • 1/3 cup chopped fresh parsley
    • ¼ teaspoon fresh-ground black pepper
    • 1/3 cup grated parmesan cheese, plus more for serving

In a food processor or blender, puree the tomatoes with their juice. Set aside. 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 ...

View full recipe at SpringPad


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