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Tomato, Chickpea and Pasta Soup

Tomato, Chickpea and Pasta Soup

Prep: 15 Mins

Cook: 30 Mins

Serves: 1

This Tomato, Chickpea and Pasta Soup is hearty, healthy and packed with flavor. It’s perfect for a cozy night in or for lunch during the week. Enjoy!

Ingredients

1 tablespoon olive oil
1 onion, diced
3 cloves garlic, minced
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1 can (28 ounces) diced tomatoes
1 can (15 ounces) chickpeas, drained and rinsed
4 cups vegetable broth
1/2 cup small pasta (such as ditalini or elbow macaroni)
2 cups baby spinach leaves
Grated Parmesan cheese, for serving (optional)

Method

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic, basil, oregano, salt, and pepper and cook for another minute.
Add the diced tomatoes, chickpeas, and vegetable broth to the pot. Bring the mixture to a boil, then reduce the heat and let it simmer for 15 minutes.
Add the pasta to the pot and let it cook for 10-12 minutes or until tender.
Add the baby spinach leaves to the pot and let them cook until wilted, about 2-3 minutes.
Taste the soup and adjust the seasoning as needed. Serve hot, with grated Parmesan cheese on top, if desired.

Nutritional Information

Serves: 1

Calories: 301 kcal

Fat

Saturates

Carbs

49g

Sugar

10g

Fibre

12g

Protein

14g

Salt

1.3mg

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