Chickpea and Pasta Soup

Course: Soup

Cuisine: American

Prep Time: 15 minutes

Cook Time: 2 hours

Total Time: 2 hours 15 minutes

Servings:

Calories: 402kcal

Author: Melanie Bauer | Melanie Makes

This Chickpea and Pasta Soup is the reason you'll never buy a can of chickpeas again. The heavy handed shower of Parmesan and chopped fresh parsley that top each bowl really seal the deal on this becoming your new favorite soup.

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Ingredients

3 cups dried chickpeas
3 tablespoons baking soda
3 tablespoons kosher salt
3 tablespoons flour
12 garlic cloves
6 sprigs rosemary
6 tablespoons olive oil
4 quarts chicken broth
2 28-ounce cans crushed tomatoes
16 ounces whole wheat pasta shells
grated Parmesan cheese and fresh chopped parsley to garnish

Instructions

In a nine quart or larger stockpot, add chickpeas and cover with water.
In a small bowl, stir together baking soda, salt and flour with 1/4 cup water to make a paste.
Drizzle paste into chickpeas and stir to combine.
Cover chickpeas and allow to soak for 8 hours or overnight.
Drain chickpeas and rinse well. Return to stockpot.
Peel and smash garlic cloves with the side of a large knife.
Add garlic and rosemary sprigs into a piece of cheesecloth and tie closed.
Add cheesecloth bundle, olive oil and chicken broth to stockpot and cover.
Place stockpot over high heat and bring to a boil. Once you hear that liquid is boiling, reduce heat to lowest setting and allow to cook for two hours.
Uncover stockpot and remove cheesecloth bundle and discard.
Add crushed tomatoes to stockpot and stir to combine.
Bring chickpea mixture to a boil and add pasta. Cook until just al dente.
Season with salt and pepper.
Serve soup topped with grated Parmesan cheese, freshly ground pepper and chopped fresh parsley, if desired.

Notes

Adapted from Nigella Lawson.

Nutrition