Tomato Soup With Chickpeas And Pasta Food
GARBANZO TOMATO PASTA SOUP
A VERY easy vegetarian meal in a bowl. The combination of garbanzo beans (chick peas) with pasta creates the complex proteins a vegetarian needs. Very palatable for the garlic and tomato lover.
Provided by Joy
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- Bring vegetable broth to a boil in a large pot. Add pasta and cook for 8 to 10 minutes or until al dente.
- Meanwhile, heat oil in a small skillet over medium heat. Saute onions and garlic until translucent. Stir into pasta and add garbanzo beans, tomatoes, basil, thyme, salt and pepper. Heat through and serve.
Nutrition Facts : Calories 276 calories, Carbohydrate 48.8 g, Fat 5.7 g, Fiber 7.7 g, Protein 9.6 g, SaturatedFat 0.7 g, Sodium 1698.6 mg, Sugar 11.2 g
MEDITERRANEAN CHICKPEA, TOMATO AND PASTA SOUP
This soup is very good and quite easy to make. I received the recipe from my friend Kathy and I'm not sure where she got it from. I love to make this in the fall or winter when it's cool outside.
Provided by PennyG
Categories Beans
Time 32m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in large saucepan over medium heat.
- Add onion and saute 3 minutes until tender.
- Add water and next 6 ingredients.
- Bring mixture to boil.
- Cover and reduce heat, simmer 5 minutes.
- Add pasta and cook 9 minutes until pasta is tender.
- I have often used small alphabet pasta that I've had in the cupboard.
Nutrition Facts : Calories 255.5, Fat 4.1, SaturatedFat 0.5, Sodium 593.4, Carbohydrate 47.7, Fiber 7.9, Sugar 6.1, Protein 8.9
TOMATO SOUP WITH CHICKPEAS & PASTA
Make and share this Tomato Soup With Chickpeas & Pasta recipe from Food.com.
Provided by Claire312
Categories Clear Soup
Time 35m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a large pot, heat the oil over medium low heat.
- Add the onion and cook, stirring occasionally, until soft, about 10 minutes.
- Stir in the garlic.
- Add the tomatoes, sage, broth, water & 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 Parmesan.
- Serve topped with additional Parmesan.
Nutrition Facts : Calories 295.8, Fat 8.2, SaturatedFat 1.9, Cholesterol 4.9, Sodium 1864.9, Carbohydrate 46.6, Fiber 8.4, Sugar 11.1, Protein 11.8
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