Saturday, February 27, 2010


Chickpea Pasta Soup

simple. Whether you are suffering from heartbreak or a breaking back, there are times when you aren't in the mood to eat nor cook. Opening a few cans may be all that you can handle, but you'll find this recipe is more than just a convenience. It's alchemy. You will be nourished and loved despite your best efforts to stay out of the kitchen. This soup is for you.
Chickpea and Pasta Soup - Adapted from the Marcella Hazan recipe from Essentials of Classic Italian Cooking

Serves 4.


3 tablespoons olive oil
4 cloves garlic, pressed or minced
1 1/2 teaspoons dried rosemary leaves, ground in a mortar and pestle
1 35-ounce can Italian peeled tomatoes
1 1/2 cups dried small pasta (ditalini, orzo, mini penne, etc.)
2 cups salted vegetable broth
1 15.5-ounce can chickpeas, drained and rinsed (about 2 cups cooked)
1 cup Parmesan cheese, grated or shaved
1/2 teaspoon hot red pepper flakes (optional)


In an extra large saucepan, warm olive oil with garlic and rosemary over low heat until fragrant and barely golden. Add tomatoes and broth, crushing tomatoes briefly with a potato masher. Increase heat to bring to boil. Reduce heat to simmer for 20 minutes. About 10 minutes into cooking time, boil pasta according to package directions. Drain pasta and add to soup along with chickpeas, stirring to combine. Return soup to simmer until chickpeas are hot (about 5 minutes.) Divide into 4 bowls. Top with Parmesan and optional red pepper. Serve immediately. Leftovers will thicken into stew while refrigerated. Dilute with 1 cup water, or heat and eat as is.

Chickpea Pasta Soup

This recipe is for Rachel of The Crispy Cook, hosting MLLA 20. Do stop by her site in early March for what will be a wonderful round-up.

Since this dish has as much pasta in it as beans, I am also delivering it to Ruth of Once Upon a Feast hosting her Presto Pasta Nights #153, the third-year anniversary edition, of the noodle-rific weekly event which I had the pleasure of recently hosting and will be signing up to host again.

No Croutons Required, the long-running and popular monthly vegetarian soup and salad event hosted by Lisa of Lisa's Kitchen, and Jacqueline of Tinned Tomatoes is featuring chickpeas this round. This soup's for them, too.


Been There, Done That ~

Lima Bean and Artichoke Soup
Chickpea Caldo Verde
African Peanut and Yam Soup

Other People's Eats ~
Middle Eastern Chickpea Soup
Puglian Chickpea Soup
Orzo Chickpea Soup


  1. Refined simplicity! So good!



  2. Thats an elegant bowl of Soup!!! Yumm!

  3. What a colour! It looks beautiful. Hope you're feeling better.

  4. Beautiful hearty and colourful soup.Love the presentation and clicks.

  5. This looks super delicious Susan! yummy!

  6. I'd have to say that this soup is essential.

  7. Sumptuous soup, indeed! Thanks for letting me guest host MLLA this month and for contributing this tasty recipe. Roundup soon!

  8. Simple or not, it looks like just the thing for a nice light winter dinner! I never think to add chickpeas to soup (too busy eating them in hummus, I guess), but this sounds terribly appealing. And the photos are stunning, of course. :)

  9. This soup looks simply delish!!

  10. This is such a cute and yummy looking pasta soup. Love the deep orange hue =)

  11. Hope you are doing well, Susan, haven't been here for quite a while now.

    I always turn to soups when I want something quick and nourishing at the same time. Yours would definitely go down very well in our house- looks so comforting.

  12. That looks so amazingly good Susan and I am here to say, add another roundup to the list you are sending it to. The challenge for this month's No Croutons Required, is to make a soup or salad featuring chickpeas and this is perfect for it :)


  13. Simple but very good! Regards

  14. What a perfect dish for this time of year when the damp, dark, dreary days of winter never seem to end. Thanks for sharing with Presto Pasta Night, and offering to host again.

  15. Hi, Rosa! Thanks!

    Rachana - Thank you!

    Sra - Tomato red is a beautiful hue, just that touch of natural yellow. Thanks. I'm better, too. (Fingers crossed.)

    Welcome, Simply Food! Good to see you! Thanks so much for your kind comments.

    Val - Ta. : }

    Thank you, Gulhomar!

    Rachel - Thank you both ways!

    Ricki - Thanks a lot! It's surprisingly filling for a quick soup with no meat. We've had this often for dinner with a salad.

    So good to see you, Apu! Thank you!

    Wiffy - Thanks. I love the color, too. I couldn't have made this recipe any cuter except for the inclusion of alphabet pasta. ; )

    Hello, Sunita! Very nice to see you. Thank you! Soup is right up there with mac and cheese for comfort.

    Thank you, Jacqueline! I'll tailor the post for NCR and send it off to Lisa in a few days. Thanks for the tip!

    Thank you, Przepisy. : }

    Ruth - Thanks. We've had a real winter in North America...for a change. It does feel like it's going on forever. ; ) Happy to host again.

  16. Marcella Hazan definitely knows her comfort foods. This looks so delicious. I love the red.

  17. I don't really like soups but this is one of the few I do.
    My versions a bit different but this one looks good.
    My daughter doesn't like tomatoes much but give her this soup and she doesn't see the tomato in it. :)

  18. This sounds like a delicious and easy soup to prepare. Love the chickpeas in the soup.