Cathys Chick Peas and Macaroni (Soup)

Cathy LaFay


This is my go to meal when Im tired and just need to get something good on the table. My mom and both sets of grandparents made this dish.

Note: You can add a can of diced tomatoes (or fresh) to this if you want it to have some color... its good with or without...

★★★★★ 1 vote
Stove Top


2-3 large
onions sliced
1 Tbsp
extra virgin olive oil
4 clove
garlic minced
red pepper flakes - to taste
bay leaves (3 if they are smaller)
2 can(s)
15.5 oz chick peas drained and rinsed
2 can(s)
chicken broth (i used home made)
cans of water (use the chick pea size can)
parsley flakes (healthy pinches) or you can use fresh
1 lb
small pasta like ditali or shells


1I use a 3 qt pot and heat it up then add the oil and onions and saute til golden.
2Add garlic, red pepper flakes, bay leaves and stir well for a few mins until everything is mixed in and you start to smell the garlic. You dont want it to brown. (I dont cook with salt but you can add salt & pepper here)
3Add your chick peas and mix everything well. Add all the broth and water and let it come to a boil.

Simmer while you cook your pasta.
4When the pasta is cooked (according to your package directions) drain the pasta water and add the chick pea soup to your pasta.

We add freshly grated cheese when served.

About Cathys Chick Peas and Macaroni (Soup)

Course/Dish: Pasta, Bean Soups
Main Ingredient: Beans/Legumes
Regional Style: Italian
Other Tags: Quick & Easy, Healthy