Pasta and chickpea soup

Name: Pasta and chickpea soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: Serves 8
Cuisine: Italian recipes
Ingredients: 300g small macaroni pasta; 2 tbsp extra-virgin olive oil, plus extra for the pasta; 2 onions, finely chopped; 3 garlic cloves, finely chopped; 1 large fresh rosemary sprig, finely chopped, plus extra to garnish; 1 tsp chilli flakes; 2 x 400g cans chopped tomatoes; 1 litre vegetable or chicken stock; 2 x 400g cans chickpeas, drained; 2 tbsp balsamic vinegar; Vegetarian Parmesan shavings, to serve

Published: 28 Feb 09
Updated: 18 Mar 24

Test kitchen approved

A filling vegetarian soup that freezes well so you always have a hearty meal in the freezer to fall back on.

Serves 8
Takes 15 minutes to make, 35 minutes to cook, plus freezing, defrosting and reheating

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Ingredients

300g small macaroni pasta
2 tbsp extra-virgin olive oil, plus extra for the pasta
2 onions, finely chopped
3 garlic cloves, finely chopped
1 large fresh rosemary sprig, finely chopped, plus extra to garnish
1 tsp chilli flakes
2 x 400g cans chopped tomatoes
1 litre vegetable or chicken stock
2 x 400g cans chickpeas, drained
2 tbsp balsamic vinegar
Vegetarian Parmesan shavings, to serve

Method

Bring a pan of water to the boil and cook the macaroni for 2 minutes less than the packet instructions. Drain, toss in a little oil (to stop sticking) and set aside. Heat the oil in a large pan and gently cook the onions and garlic over a medium heat for 4-5 minutes. Stir in the rosemary and chilli flakes and cook for a further 2 minutes.
Tip in the tomatoes, stock, chickpeas and a pinch of salt and a grinding of black pepper. Simmer gently for 20 minutes until thickened.
Stir in the vinegar and pasta, then remove from the heat and serve.

Recipe from March 2009 Issue

Nutrition

Nutrition: per serving

Calories: 322kcals
Fat: 6g (1.5g saturated)
Protein: 12.2g
Carbohydrates: 48.8g (6.7g sugars)
Salt: 0.8g

delicious. tips

Cool completely, then ladle into freezer bags or containers. Freeze for up to 2 months.

Defrost overnight, then reheat on the hob and simmer for 2-3 minutes. Add a little boiling water if necessary, to loosen the soup. Serve with Parmesan shavings and garnish with rosemary sprigs.

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Pasta and chickpea soup

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