This Italian-grandma-inspired soup gets a boost of healthful protein from cooked chickpeas.
- 2 Tbs. olive oil
- 1 small onion, chopped (11/4 cups)
- 4 cloves garlic, peeled
- 3 large carrots, halved lengthwise and thinly sliced (2 cups)
- 3 stalks celery, halved lengthwise and thinly sliced (1 cup)
- 1 28-oz. can crushed tomatoes
- 2 sprigs fresh thyme
- 2 15-oz. cans chickpeas, rinsed and drained
- 4 cups low-sodium vegetable broth
- 1 1/4 cups (6 oz.) ditalini pasta
- 1/3 cup chopped fresh basil, plus more thinly shredded basil for garnish
- 6 Tbs. Parmesan cheese, for serving, optional
1. Heat oil in large pot or Dutch oven over medium heat. Add onion and garlic, and sauté 4 minutes, or until softened. Add carrots and celery, and cook 5 minutes, stirring occasionally. Stir in tomatoes, add thyme sprigs, and cook 2 minutes more.
2. Smash 1/2 cup chickpeas with back of a fork to form paste. Add smashed and whole chickpeas, broth, and 2 cups water to pot. Bring to a boil, then reduce heat to medium-low, and simmer 5 minutes. Add ditalini and basil, and cook 7 to 8 minutes, stirring occasionally.
3. Thin soup with broth or water (if necessary), and adjust seasoning. Remove thyme sprigs, and serve garnished with shredded basil and sprinkled with Parmesan cheese (if using).
- Calories: 367
- Carbohydrate Content: 63 g
- Fat Content: 8 g
- Fiber Content: 12 g
- Protein Content: 14 g
- Saturated Fat Content: 0.5 g
- Sodium Content: 588 mg
- Sugar Content: 16 g