Tomato Soup with Chickpeas and Pasta

Tomato Soup with Chickpeas and Pasta
Photo by © Melanie Acevedo


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

1. In a food processor or blender, puree the tomatoes with their juice. Set aside. 2. 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. 3. Add the pureed tomatoes, the sage, broth, water, and sal...

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