Chickpea and Pasta Soup

Read Reviews (20)

"If you like chickpeas and garlic, then you will like this soup. This recipe is from the WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association. Preparation time: 15 minutes." — Robyn Webb

Directions

In a large pot over medium heat, combine the oil and garlic and saute for 3 minutes. Stir in the rosemary and saute for 2 more minutes. Add the tomatoes and simmer for 15 minutes.
Add the broth and chickpeas and simmer for an additional 10 minutes. Finally, add the macaroni and allow to heat through completely, about 5 more minutes. Season with salt and pepper to taste and serve.

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Reviews More Reviews

Most Helpful Positive Review

Jun 21, 2003

This is another wonderful recipe from Robyn! I love the unique flavor! It has a Tuscan feel! I made a double batch and am glad I did! I have some lunch goodies for the next week as a result! Thanks again Robyn!

—HEART2HAND

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Most Helpful Critical Review

Jun 21, 2003

this was the most disgusting thing I have every tasted!!!! YUK YUK YUK :o( !!!

—TABBIEG

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26 Ratings

Jun 21, 2003

I found the chick pea soup very delicious and my father who just loves soup thought it was great. Thank you.

—KATHERINEJAS

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Jun 21, 2003

also great with added diced celery

—KAIA22

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May 25, 2010

Pretty good! The only thing I changed was to add about a 1/2 tablespoon of vinegar. It lacked acidity for me. Taste it before you add the vinegar, since it may be due to the brand of tomatoes I used. Also, if you use dried rosemary (which I did) let it simmer a little longer so the flavor can develop.

—Cindy

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Mar 31, 2009

Easy to make, economical, and has a great taste! Just be warned- if you have dry rosemary instead of fresh, don't put two tablespoons of it in!

—MATILDAROSE

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Nov 12, 2003

Excellent!! I made this because I happened to have all of the ingredients, except fresh rosemary, used 1 tsp. of dried rosemary instead. Next time I will try fresh because I think the 1 tsp. of dried rosemary was too strong. Best soup I have ever had, and low fat too!!

—SUSANADALIA

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Mar 24, 2009

I tailored the original recipe: saute 2 cloves garlic (or more), one thinly sliced carrot, and three chopped chicken thighs in olive oil; add two cups crushed tomatoes and simmer 15 minutes; add two cups chicken broth, one can rinsed chickpeas, and a handful of chopped cilantro and simmer another 20 minutes. An inexpensive one pot meal my husband enjoyed. Try it with a side of cornbread.

—Sugarbad

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Nutrition

Calories
127 kcal
6%

Carbohydrates
20.2 g
7%

Cholesterol
0 mg
0%

Fat
3.2 g
5%

Fiber
3.4 g
14%

Protein
4.9 g
10%

Sodium
253 mg
10%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Chickpea and Pasta Soup

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 127
Calories from Fat: 29

% Daily Value *
Total Fat 3.2g 5 %
Saturated Fat 0.5g 2 %
Cholesterol 0mg 0 %
Sodium 253mg 10 %
Potassium 304mg 9 %
Total Carbohydrates 20.2g 7 %
Dietary Fiber 3.4g 14 %
Protein 4.9g 10 %
** Sugars 1.7g
Vitamin A 11 %
Vitamin C 27 %
Calcium 4 %
Iron 13 %
** Thiamin 10 %
Niacin 15 %
Vitamin B6 19 %
Magnesium 9 %
Folate 30 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.