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Tomato Pasta Soup

A delightful medley of sweet tomatoes, tender pasta, and hearty chickpeas, this Tomato Pasta Soup is a warm hug in a bowl.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 250
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 2 teaspoons oil Use olive oil for rich flavor.
  • 1 medium onion, finely diced Vidalia onions add sweetness.
  • 1 large carrot, finely diced Adds sweetness and color.
  • 3 cloves garlic, minced Increase amount if desired.
  • 1 tablespoon tomato paste Enhances depth of flavor.
Main Components
  • 400 grams canned diced tomatoes Fire-roasted or organic recommended.
  • 750 ml vegetable broth Homemade preferred; choose low-sodium if store-bought.
  • 350 grams cooked or canned chickpeas, drained and rinsed Great source of protein.
  • 1 teaspoon sea salt Adjust to taste.
  • 100 grams small whole grain pasta Check for whole wheat or gluten-free options.
  • 2 teaspoons herbes de Provence Enhances flavor profile.
  • ½ teaspoon black pepper Freshly cracked is preferred.

Method
 

Preparation
  1. Heat a large soup pot over low heat and add the oil. Once heated, toss in the diced onion, carrot, and minced garlic. Cook for about 15 minutes, stirring often, until the mixture becomes fragrant and soft.
  2. Stir in the tomato paste and allow it to cook for an additional five minutes.
  3. Pour in the canned diced tomatoes, vegetable broth, and chickpeas. Season with salt, cover, and bring it to a rolling boil.
  4. Once boiling, reduce the heat and let it simmer, covered, for about 10 minutes.
  5. Add the whole grain pasta and cook for another 8-10 minutes, uncovered.
  6. Stir in the herbes de Provence and black pepper, taste, and adjust the seasoning.
  7. Serve hot, optionally garnishing with fresh herbs.

Notes

Store leftovers in an airtight container in the refrigerator for up to three days. This soup freezes beautifully, so feel free to make a big batch!