very fast, easy pasta chickpea soup

Name: Very Fast, Easy Pasta Chickpea Soup
Prep time: 10 min
Cook time: 20 min
Yield: 6
Cuisine: Italian
Ingredients: 3 cup(s) water or stock; 1/2 cup(s) chopped onion; 2 teaspoon(s) Better Than Bouillon (if you used water); 1 cup(s) small pasta; 1 can(s) Rotel chopped tomatoes (10 oz); 1 cup(s) chickpeas (prepared dried or canned); frozen vegetables, finely chopped; 1/2 cup(s) pesto

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Elaine Douglas

Vancouver, BC

Updated on Aug 19, 2024

This soup is tasty, quick, colourful, and nutritious with ingredients you probably already have in your pantry. I am on a low salt diet, so I didn't add any salt other than what was in the stock. It is fresh and tasty just as written. It is family-friendly, rich in protein and fiber. It is also very economical. Canned beans are good, but I prefer the texture of beans prepared from dried beans. If you prefer a thicker soup, you could blitz half the chickpeas in a blender with some broth. Add more stock if serving the next day.

Rate

prep time 10 Min

cook time 20 Min

method Stove Top

yield 6 serving(s)

Ingredients

3 cups water or stock
1/2 cup chopped onion
2 teaspoons Better Than Bouillon (if you used water)
1 cup small pasta
1 can Rotel chopped tomatoes (10 oz)
1 cup chickpeas (prepared dried or canned)
frozen vegetables, finely chopped
1/2 cup pesto

How To Make very fast, easy pasta chickpea soup

Step 1

Boil water or stock, onion, and Better Than Bouillon paste (if using water). Add pasta and cook to al dente, according to package instructions.

Step 2

Add the Rotel or chopped tomatoes and bring to a boil.
Step 3

Add chickpeas and bring to boil.
Step 4

Add finely chopped frozen vegetables (I used Green Giant fibre mix) and bring to boil again for about 3-5 minutes to cook. Taste for seasoning and add salt and pepper to taste.
Step 5

Serve with dollop of pesto.
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