This soup is my absolute favorite soup! I’ve made it countless times and consider it a fall and winter staple. I am finally sharing the recipe with you all and hope you enjoy as much as I do!
This soup came about when I was back home for the holidays last year. My mom found a recipe for Pasta e Ceci in Vegetarian Times and said she was going to make it vegan (by omitting parmesean) and gluten-free by subbing brown rice noodles for wheat noodles. So I helped her make the soup. Once it was done, she thought it looked too chunky and wanted to blend it. My immediate reaction was, “Blended pasta soup?!? That’s crazy!!”. So I removed a portion for myself and my boyfriend and let her blend the remaining soup. She taste tested it after blended and told me I had to try it. Well I did and wow it was actually delicous! I decided to mix up some of the blended portion with the chunky portion for my very own version of the soup and it was perfect!
If the idea of blending it really weirds you out, feel free to skip that step. But I do highly reccomend it if you like creamy soups. I’m telling you, it’s delicious! I love to serve this soup with a side of roasted white sweet potato wedges. Dunk them into the soup for a tasty twist!
Chickpea Pasta Soup (Vegan and Gluten-Free)
Recipe adapted from Vegetarian Times Magazine
1 tbsp olive oil
3 sprigs fresh rosemary
2 cloves garlic, minced
3 roma tomatoes, chopped
1 carrot, peeled and chopped
1 15 oz can organic chickpeas, rinsed and drained
4 cups organic low sodium vegetable broth
2/3 cup brown rice elbow pasta*
1/2 tsp ground black pepper
Fresh basil for garnish (optional)
1. Heat oil in large soup pot over medium heat. Add onion and rosemary and saute for 5-7 minutes or until onion is tranceslucent
2. Add garlic, tomatoes, carrots, and a pinch of sea salt. Saute for 5 minutes.
3. Add chickpeas and vegetable broth and bring to a boil. Add pasta, cover and lower heat to medium-high. Cook for 13-15 minutes, until noodles are soft.
4. Turn off heat, remove lid and let cool for a few minutes. Transfer 2 1/2 cups of the soup to a blender and blend until smooth. Transfer blended portion back to the pot and stir well.
5. Garnish with fresh basil if desired and season with salt and pepper.