Chickpea Soup

recipe
Valarie Donnelly concocted this garbanzo soup primarily from pantry ingredients one night when she was short on time. She was so pleased with the result that she has made it many times since then.

Yield:

Makes 8 cups; 4 to 6 main-dish servings

Recipe from

Nutritional Information

Calories 209
Caloriesfromfat 12 %
Protein 14 g
Fat 2.9 g
Satfat 0.3 g
Carbohydrate 32 g
Fiber 3.6 g
Sodium 262 mg
Cholesterol 0.0 mg

Ingredients

1 1/2 teaspoons olive oil
1 onion (about 8 oz.), peeled and chopped
2 cloves garlic, peeled and minced
5 1/2 cups fat-skimmed chicken broth
1 tablespoon red wine vinegar
1 can (14 1/2 oz.) diced tomatoes
1 can (15 oz.) garbanzos, rinsed and drained
1 tablespoon dried parsley
1 tablespoon dried basil
1/2 tablespoon dried oregano
1 1/2 cups dried pasta (about 5 oz.), such as shells or corkscrews
Salt and pepper

Preparation

1. Pour oil into a 3- to 4-quart pan over medium-high heat. When hot, add onion and garlic and stir often until onion is limp, about 6 minutes.

2. Add chicken broth, vinegar, tomatoes, garbanzos, parsley, basil, and oregano. Bring to a boil and add pasta; cook, stirring occasionally, until pasta is tender to bite, about 10 minutes. Add salt and pepper to taste.

Note:

Valerie Donnelly, Yuma, Arizona,

March 2002
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