ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Tuscan Chickpea Soup

Yield 7 servings (serving size: 1 cup)
Prep: 25 minutes; Cook: 31 minutesEvoke the flavors of a Tuscan farmhouse kitchen with the satisfying combination of nutty beans, fresh herbs, and garlic. Any small pasta that you have on hand will work to add texture to this puréed soup. The pasta will continue to thicken the soup as it stands. Thin leftovers with additional water or broth.


  • 1/2 cup uncooked ditalini (very short tube-shaped macaroni), acini di pepe (tiny round pasta), or orzo
  • 1 tablespoon olive oil
  • 1 1/4 cups chopped onion (1 large)
  • 1/2 cup finely chopped carrot (about 2 carrots)
  • 1 tablespoon minced garlic
  • 1 tablespoon chopped fresh rosemary
  • 2 teaspoons chopped fresh thyme
  • 2 1/2 cups vegetable broth (such as Swanson), divided
  • 2 cups water
  • 2 (15 1/2-ounce) cans chickpeas (garbanzo beans), rinsed and drained
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon salt

Nutrition Information

  • calories 182
  • fat 4.1 g
  • satfat 0.3 g
  • protein 5.8 g
  • carbohydrate 30.4 g
  • fiber 4.5 g
  • iron 1.9 mg
  • sodium 403 mg
  • calcium 41 mg

How to Make It

  1. Cook pasta according to package directions, omitting salt and fat.

  2. While pasta cooks, heat oil in a Dutch oven over medium-high heat. Add onion, carrot, and garlic; sauté 5 minutes or until vegetables are tender. Add rosemary and thyme; sauté 30 seconds. Add 1 1/2 cups broth and water; bring to a boil. Reduce heat, and simmer, uncovered, 10 minutes.

  3. Drain pasta; set aside.

  4. Reserve 1/2 cup chickpeas; set aside. Place remaining chickpeas and remaining 1 cup broth in a blender; process 1 minute or until smooth. Pour puréed chickpea mixture into a large bowl. Place half of soup in blender; process until smooth. Pour puréed soup into bowl. Repeat procedure with remaining half of soup.

  5. Return puréed soup to pan. Stir in reserved 1/2 cup chickpeas, pepper, and salt. Cook over medium heat 6 minutes or until thoroughly heated. Stir in cooked pasta. Serve immediately.

Oxmoor House Healthy Eating Collection