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very fast, easy pasta chickpea soup

BreadandSoupLady avatar
Recipe by
Elaine Douglas
@BreadandSoupLady
Vancouver, BC

This soup is tasty, quick, colourful and nutritious with ingredients you probably already have in your pantry. I am on a low salt diet so I didn't add any salt other than what was in the stock. It is fresh and tasty just as written. It is family friendly, rich in protein and fiber. It is also very economical. Canned beans are good, but I prefer the texture of beans prepared from dried. If you prefer a thicker soup, you could blitz half the chickpeas in a blender with some broth. Add more stock if serving next day.

yield 6 serving(s)
prep time 10 Min
cook time 20 Min
method Stove Top

Ingredients For very fast, easy pasta chickpea soup

  • 3 c
    water or stock
  • 1/2 c
    chopped onion
  • 2 tsp
    better than bouillon (if you used water)
  • 1 c
    small pasta
  • 1 can
    Rotel chopped tomatoes
  • 1 c
    chickpeas (prepared dried or canned)
  • frozen vegetables, finely chopped
  • 1/2 c
    pesto

How To Make very fast, easy pasta chickpea soup

  • 1
    Boil water or stock, onion and BTB paste (if using water). Add pasta and cook to el dente, according to package instructions.
  • 2
    Add the Rotel or chopped tomatoes and bring to a boil.
  • 3
    Add chickpeas and bring to boil.
  • 4
    Add finely chopped frozen vegetables (I used Green Giant fibre mix) and bring to boil again for about 3-5 minutes to cook. Taste for seasoning and add salt and pepper to taste.
  • Served with a dollop or basil pesto
    5
    Serve with dollop of pesto.
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