Chickpea Pasta Soup.
I’m ready to start a movement.
The Thursday-begins-the-weekend movement.
I mean, it technically does right? Especially if you’ve gone to college and experienced Thursdays in college. In college, they definitely fall under the description of “weekend.”
Take me back there please.
Hiiii. What’s going on with you? The mallo cups are currently ruining my life, but other than that we are all good.
I want to be all “oh hey it’s soup weather!” but guys – guess what? It’s been about 75 degrees here and we are soaking.it.up. Playing at the park, swinging, doing our daily walks like oh heck no, Thanksgiving is NOT three weeks away. Not when it feels like almost-summer.
Um, guess what’s on top of this creamy soup? Super easy, super quick, super delicious STOVETOP breadcrumbs.
They are my new favorite thing and I put them on everything.
Really, it’s becoming quite the issue.
This soup uses two of my favorite things: chickpeas and whole wheat pasta shells. Sure, the shell obsession miiiight come from my old school velveeta shells and cheese days (I swear my mom made the best. from the box.), but there is just something about shells that I love.
Pretty sure it’s because you can get sauce and delicious things stuck inside the mini shell. It’s like a not-so-secret pocket explosion of flavor that you weren’t expecting but totally expecting. You get that?
We’re finishing off recipes from my video with DeLallo and this big bowl of comfort is super customizable – if you want it to be.
But a very important thing I need to tell you about this soup: it’s really simple but it’s SO flavorful. I love when things like that just work. The tomatoes, the oregano, the CHEESE (of course), the crunch of the breadcrumbs. Not a ton going on, but all the right things. Plus, these is a teeny bit of texture with the chickpeas and well, I’m all over that. Go ahead and add more veggies or throw in some leftover chicken or top it with bacon (wait what).
Definitely that last one. I mean, since it’s the weekend now and all.
Chickpea Pasta Soup
- 2 tablespoons olive oil
- 1/2 sweet onion, diced
- 2 garlic cloves, minced
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoon tomato paste
- 2 tablespoons brown sugar
- 2 teaspoons dried oregano
- 1/8 teaspoon crushed red pepper flakes
- 1 (28-ounce) can whole peeled tomatoes
- 1 cup tomato puree
- 2 cups low-sodium chicken or vegetable stock
- 1 (15-ounce) can chickpeas, drained and rinsed,
- 1 cup whole wheat pasta
- 1 cup freshly grated parmesan cheese, plus more for topping
- chopped fresh parsley + basil for topping
- Heat a large pot over medium-low heat and add the olive oil. Stir in the onion, garlic, salt and pepper and cook, stirring occasionally, until the onion is translucent, about 5 minutes. Stir in the tomato paste, sugar , oregano and red pepper flakes, cooking for another 1 to 2 minutes while stirring. Add in the whole peeled tomatoes and stir. Break apart the tomatoes with a wooden spoon, then add the puree and stock, cover and cook over medium-low heat for 10 to 15 minutes.
- Remove the cover and add the chickpeas and the pasta – as long as you’re serving this soon. You don’t want the pasta to be too mushy, so be sure to only add it about 15 to 20 minutes before serving. Cover again and cook the pasta until al denta, about 10ish minutes. If it seems like you need a little more stock, add it about 1/2 cup at a time, stirring well. Once the pasta is cooked, stir in the parmesan cheese until melted. Taste the soup and season additionally with salt and pepper if needed.
- Serve and top the soup with extra cheese, chopped fresh herbs and the breadcrumbs.
quick stovetop breadcrumbs
- Heat a skillet over medium heat and add the butter and olive oil. Once sizzling, toss in the breadcrumbs and season with the salt, pepper and garlic powder. Cook, stirring often, until golden and toasty, about 5 to 6 minutes. Remove from heat and let cool slightly.
Soup cannonball contest. Let’s go.