Tomato Soup With Chickpeas Pasta Recipes

GARBANZO TOMATO PASTA SOUP

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.

MEDITERRANEAN CHICKPEA, TOMATO AND PASTA SOUP

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.

TOMATO SOUP WITH CHICKPEAS AND PASTA

Steps:

• 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 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.

TOMATO SOUP WITH CHICKPEAS & PASTA

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.