Pasta and Chickpea Soup

By Angela Boggiano

Pasta and Chickpea Soup
Pasta and Chickpea Soup recipe, brought to you by MiNDFOOD.

Serves 6-8

300g small macaroni pasta

2 tbsp extra-virgin olive oil, plus extra

2 onions, finely chopped

3 garlic cloves, finely chopped

1 large fresh rosemary sprig, finely chopped,

plus extra, to garnish

1 tsp chilli flakes

2 x 400g cans chopped tomatoes

1 litre vegetable stock

2 x 400g cans chickpeas, drained

2 tbsp balsamic vinegar

parmesan shavings, to serve

1 Cook macaroni in a saucepan of boiling water for 2 minutes less than the packet instructions. Drain, toss in extra oil 
and set aside. Heat oil in a large pan 
over medium heat. Add onion and garlic and cook for 4-5 minutes. Stir in 
rosemary and chilli and cook for a 
further 2 minutes.

2 Add tomatoes, stock and chickpeas. Season with salt and pepper. Simmer gently for 20 minutes or until thickened.

3 Stir in the vinegar and pasta and heat through. Serve with parmesan shavings and garnished with rosemary sprigs.


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