Chickpea & Pasta Soup

This is a variation of one of the great soups of all time - pasta e fagioli or pasta and beans. Eternal.

• 1 tablespoon olive oil
• 1 medium onion, minced
• 1/2 teaspoon oregano
• 1 (16 ounces) can tomatoes, including juice, chopped
• 2 garlic cloves, minced
• 2 cups beef broth
• 2 cups cooked chickpeas, drained & rinsed
• 1/2 cups small pasta, cooked
• Black pepper
• 1/4 cups grated Parmesan cheese

METHOD

In a large saucepan, cook onion in olive oil, for about 5 minutes. Add garlic and oregano, cook, stirring 1 minute. Add the tomatoes, their juice; simmer, stirring occasionally for 15 minutes. Add broth and chickpeas,
simmer, stirring occasionally for another 15 minutes. Add pasta, pepper and cook until pasta is warm. Serve the soup with a tablespoon of Parmesan sprinkled in each bowl.

Serves: 4 - 6

Contributor: Junior Trimmer

 

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