Tomato Soup with Chickpeas and Pasta

Name: Tomato Soup with Chickpeas and Pasta
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 2 liters canned tomatoes with their juice (two 28-ounce cans); 473 milliliters canned low-sodium chicken broth or homemade stock; 118 milliliters ditalini or other small pasta; 12 teaspoons dried sage; 79 milliliters chopped fresh parsley; 2 cloves garlic, minced; 0 teaspoons fresh-ground black pepper; 2 Tbsps olive oil; 1 onion, chopped; 79 milliliters grated Parmesan, plus more for serving; 2 teaspoons salt; 473 milliliters water

Tomato Soup with Chickpeas and Pasta might be just the main course you are searching for. One serving contains 330 calories, 14g of protein, and 11g of fat. This recipe serves 4. This recipe covers 30% of your daily requirements of vitamins and minerals. Autumn will be even more special with this recipe. A mixture of parsley, water, garlic, and a handful of other ingredients are all it takes to make this recipe so yummy.

Instructions

In a food processor or blender, puree the tomatoes with their juice. Set aside.

Ingredients you will need

Tomato

Juice

Equipment you will use

Food Processor

Blender

In a large pot, heat the oil over moderately low heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Pot

Add the onion and cook, stirring occasionally, until soft, about 10 minutes. Stir in the garlic.

Ingredients you will need

Garlic

Onion

Add the pureed tomatoes, the sage, broth, water, and salt to the pot. Bring to a boil. Stir in the pasta and chickpeas. Bring the soup back to a boil, then reduce the heat. Cook, partially covered, stirring occasionally, until the pasta is tender, about 15 minutes. Stir in the parsley, pepper, and the 1/3 cup grated Parmesan.

Ingredients you will need

Chickpeas

Parmesan

Tomato

Parsley

Pepper

Broth

Pasta

Water

Sage

Salt

Soup

Equipment you will use

Pot

Serve topped with additional Parmesan.

Ingredients you will need

Parmesan

Wine Recommendation: Italians have had two millennia to develop an incredible synergy between their wines and tomato-based cuisine. Take advantage of this experience and pair this soup with a cherry- and herb-scented Chianti Classico or Rufina.

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Wine