Ingredients
Scale
2 tablespoons olive oil
1 onion, chopped
2 carrots, diced
2 celery stalks, diced
3 garlic cloves, minced
1 can (14 oz) diced tomatoes
4 cups vegetable broth
1 can (15 oz) chickpeas, rinsed and drained
1 cup uncooked small pasta (ditalini or small shells)
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and black pepper, to taste
Fresh parsley, chopped (for garnish)
Instructions
- Sauté the vegetables: Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook for 5–7 minutes until softened and aromatic.
- Add the aromatics and liquids: Stir in garlic, then add diced tomatoes, vegetable broth, chickpeas, oregano, basil, salt, and pepper. Bring to a gentle boil.
- Cook the pasta: Add uncooked pasta and simmer for 10–15 minutes until tender. Adjust seasoning to taste.
- Serve and enjoy: Ladle the soup into bowls, garnish with fresh parsley, and serve warm with crusty bread for dipping.
Notes
For a thinner broth, cook the pasta separately and add it before serving. Add baby spinach or kale for extra greens. This soup tastes even better the next day as the flavors deepen and meld beautifully.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 265
- Sugar: 6g
- Sodium: 780mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 11g
- Cholesterol: 0mg