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Chickpea and Pasta Soup
At a Glance
- Prep
- 15 minutes
- Cook
- 230 minutes
- Total
- 3 hrs 10 min
- Servings
- 4.00 serving(s)
Categories
- Soup
Cuisine
- international
Cooking Method
- Stovetop
Difficulty
- Easy
Dietary
- Vegan
Servings & Nutrition
Original recipe serves 4. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Chickpea and Pasta Soup brings together 1 (15 ounce) can chicken broth, 1 (15 ounce) can chickpeas, drained and rinsed, 1 (14 ounce) can stewed tomatoes in a practical dish for home cooking. It takes about 3 hrs 10 min to prepare and cook. It makes approximately 4 servings.
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Ingredients
- 1 (15 ounce) can chicken broth
- 1 (15 ounce) can chickpeas, drained and rinsed
- 1 (14 ounce) can stewed tomatoes
- 3/4 cup chopped onion
- 3/4 cup cubed zucchini
- 3/4 cup sliced celery
- 3 -4 garlic cloves, minced
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1/8 teaspoon crushed red pepper flakes
- 1 cup uncooked farfalle pasta
- 2 -3 teaspoons lemon juice
- salt
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Instructions
Combine all ingredients, except pasta, lemon juice and salt in a slow cooker.
Cover and cook on high 3-4 hours, adding pasta during last 20 minutes.
Season to taste with lemon juice and salt.
Keep Cooking
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