Chickpea and Tomato Soup with Pasta
by Stella Zedman
Average User Rating:
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.
Ingredients
- 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
Cooking Instructions
- 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.
Servings: 6
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.
