Description
A hearty and nutritious chickpea and ditalini pasta soup that is easy to make and perfect for any day of the week.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 large onion (chopped)
- 2 large carrots (peeled and sliced)
- 2 celery stalks (sliced)
- 4 cloves garlic (minced)
- 1 tablespoon tomato paste
- 4 cups vegetable broth
- 15 ounces diced tomatoes (1 can)
- 15 ounces chickpeas (1 can drained)
- 15 ounces great northern beans (1 can drained)
- 1 tablespoon Italian seasoning
- 1 bay leaf (optional)
- 8 ounces ditalini pasta
Instructions
- In a large pot or Dutch oven, add the olive oil, onion, celery, and carrots and sauté over medium heat for about 5 minutes, stirring occasionally until the vegetables are soft and the onion is translucent.
- Next, add in the garlic and tomato paste and cook for an additional minute.
- Add in the broth, diced tomatoes, chickpeas, beans, Italian seasoning, and the bay leaf if using.
- Turn the heat to medium-high and bring the soup to a boil.
- Add in the pasta and cook according to the directions on the box (approximately 8 minutes for ditalini).
- Remove the bay leaf prior to serving.
Notes
- This soup is perfect for meal prep, as it stores well in the fridge for up to 4 days.
- Feel free to add more vegetables or different beans according to your preference.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 4g
- Sodium: 600mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg