Chickpea Soup

Yields
Makes 8 cups; 4 to 6 main-dish servings

Valarie Donnelly concocted this garbanzo soup primarily from pantry ingredients one night when she was short on time. She was so pleased with the result that she has made it many times since then.

1 1/2 teaspoons olive oil

1 onion (about 8 oz.), peeled and chopped

2 cloves garlic, peeled and minced

5 1/2 cups fat-skimmed chicken broth

1 tablespoon red wine vinegar

1 can (14 1/2 oz.) diced tomatoes

1 can (15 oz.) garbanzos, rinsed and drained

1 tablespoon dried parsley

1 tablespoon dried basil

1/2 tablespoon dried oregano

1 1/2 cups dried pasta (about 5 oz.), such as shells or corkscrews

Salt and pepper

Step 1

Pour oil into a 3- to 4-quart pan over medium-high heat. When hot, add onion and garlic and stir often until onion is limp, about 6 minutes.

Step 2

Add chicken broth, vinegar, tomatoes, garbanzos, parsley, basil, and oregano. Bring to a boil and add pasta; cook, stirring occasionally, until pasta is tender to bite, about 10 minutes. Add salt and pepper to taste.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories209

% Daily Value *
Total Fat 2.9g4%

Saturated Fat 0.3g2%
Cholesterol 0.0mg0%
Sodium 262mg12%
Total Carbohydrate 32g12%

Dietary Fiber 3.6g13%
Protein 14g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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Chickpea Soup