Hearty Chickpea Pasta Soup

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Hearty Chickpea Pasta Soup

Cook Time 1 hour
Total Time 1 hour
Servings 4

Ingredients

  • 1 Onion small & chopped
  • 2 Celery diced
  • 4 Cloves Fresh Garlic minced
  • 3/4 Tsp Dried Rosemary
  • 1 Cup Tomato Sauce any variety
  • 6 Cups Veggie Broth
  • 1 Can Chickpeas 15oz Can or 1.5 Cups Cooked
  • 1 Cup Kale about 8 leaves torn into pieces, remove stems
  • 4 oz Whole Grain Pasta Linguine broken into 1 to 2-inch lengths (bite size)
  • 1/2 Tsp Salt & Pepper

Instructions

  • Heat the oil, if using, in a large pot over medium heat.
  • Add the onion, celery, garlic, and 1 teaspoon of the rosemary and cook until the vegetables are soft and translucent about 5 minutes. If not using oil, add a few splashes of water as needed to keep ingredients from drying and burning.
  • Add the tomato sauce, vegetable stock, and chickpeas, and bring to a boil.
  • Add the kale and after about 5 minutes, add the pasta and stir occasionally. (This assumes your pasta will take 7 to 8 minutes to cook. If you’re using pasta that takes 12 to 15 minutes, add the pasta when you add the kale.)
  • When the pasta is al dente, remove the soup from the heat and season with salt and pepper.
  • Garnish with the remaining teaspoon of fresh rosemary and optionally, a drizzle of olive oil.