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Quick Chickpea And Pasta Soup

fast.cook's picture
Ingredients
  Olive oil 1 Tablespoon
  Onion 1 Medium, chopped
  Garlic 2 Clove (10 gm), finely chopped
  Dried basil/Italian herbs 1⁄2 Teaspoon
  Tomato paste 2 Tablespoon
  Chicken stock/Vegetable stock 5 Cup (80 tbs)
  Small pasta shells 3⁄4 Cup (12 tbs)
  Canned chickpeas 19 Ounce (1 Can)
Directions

1. In a large saucepan, heat oil over medium heat. Add onion, garlic and basil; cook, stirring, for 2 minutes or until softened. Add tomato paste; cook, stirring for 30 seconds.
2. Add stock; bring to a boil. Stir in pasta and chickpeas,-partially cover and cook, stirring occasionally, for 8 to 10 minutes or until pasta is just tender. Season with salt and pepper to taste. Ladle soup into bowls and serve sprinkled with Parmesan cheese.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Dish: 
Soup
Ingredient: 
Pasta
Interest: 
Quick

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