Chickpea and Pasta Soup

Chickpea and Pasta Soup
Photo by Charles E. Walton IV


  • 3 cups chopped kale
  • 2 (15-ounce) cans chickpeas, rinsed and drained
  • 1 tablespoon finely chopped fresh rosemary
  • 4 ounces uncooked ditalini or other smaller macaroni-shaped pasta (about 3/4 cup)
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon olive oil
  • 3 garlic cloves, minced
  • + 7 more ingredients
    • 8 cups low-sodium chicken broth
    • Garnish: fresh rosemary or parsley
    • 1 (14.5-ounce) can diced tomatoes with roasted garlic
    • 3 anchovies, finely minced (optional)
    • ¼ teaspoon pepper
    • ½ teaspoon salt
    • Shaved Parmesan cheese

Heat oil in a large pot over medium heat. Add garlic, rosemary, and anchovies, and sauté 1 minute. Add tomato and next 4 ingredients, and bring to a boil; reduce heat, and simmer 20 minutes. Add pasta; simmer 11 minutes or until pasta is al dente (softened but still firm). Stir in kale and parsle...

View full recipe at My Recipes


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