Chickpea and Tomato Soup with Pasta
by Stella Zedman
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A bowlful of comfort on a cold winter's day, this rustic soup is rich and satisfying as a side or mainstay. Loaded with tomatoes, garlic, onion, chickpeas and spinach, it's a veritable vegetable medley that's deliciously good and good for you.
- 1 tbsp. (15 mL) olive or vegetable oil
- 1 large onion, chopped
- 2 cloves garlic, squished
- 1 can (28-oz./796 mL) diced tomatoes
- 4 cups (1 L) chicken or vegetable broth
- 1 can (19-oz./540-mL) chickpeas, drained
- 1/2 cup (125 mL) small pasta shapes, like baby shells or ditalini
- 8-oz. (227-g) package fresh spinach, washed and coarsely chopped
- 1 tsp. (5 mL) salt
- 1/4 tsp. (1 mL) pepper
- grated Parmesan cheese for sprinkling
- Heat the oil in a large saucepan or Dutch oven. Add the chopped onion and garlic and cook, stirring, for 6 to 8 minutes over medium heat until just softened. Pour in the tomatoes, broth, chickpeas and pasta. Bring to a boil over medium-high heat, then lower the heat and simmer, covered, for 10 minutes or just until the pasta is tender but not mushy.
- Stir in the chopped spinach and cook for a minute or two, until wilted. Season with salt and pepper and serve with Parmesan cheese to sprinkle at the table.
How kids can help
Chop the onion and spinach.
Add the ingredients to the pot.
Older children (8 and up) can help stir the soup as it cooks.
Try it With:
BBQ Chicken Pizza