Tomato & Pasta Chickpea Soup

Servings: 4–6
Prep Time: 10 minutes
Cook Time: 30 minutes
Calories: ~250 kcal per serving

Ingredients:

• 1 tablespoon olive oil

• 1 medium onion, finely chopped

• 2 cloves garlic, minced

• 2 medium carrots, diced

• 2 celery stalks, diced

• 1 can (400g) chopped tomatoes

• 1 can (400g) chickpeas, drained and rinsed

• 4 cups vegetable broth

• 100g small pasta (e.g., ditalini, small shells, or elbow macaroni)

• 1 teaspoon dried oregano

• 1 teaspoon dried basil

• 1/2 teaspoon smoked paprika (optional)

• Salt and black pepper, to taste

• Fresh parsley or basil, chopped, for garnish

Instructions:

1. Sauté the aromatics:
   Heat olive oil in a large pot over medium heat. Add onion, garlic, carrots, and celery. Sauté for 5–7 minutes until softened and fragrant.

2. Add tomatoes and chickpeas:
   Stir in chopped tomatoes, chickpeas, oregano, basil, smoked paprika, salt, and pepper. Cook for 2–3 minutes.

3. Simmer the soup:
   Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for 15–20 minutes until vegetables are tender.

4. Cook the pasta:
   Add the pasta to the simmering soup and cook according to package instructions until al dente. If needed, add extra broth or water to reach your desired consistency.

5. Serve:
   Taste and adjust seasoning. Ladle into bowls and garnish with fresh parsley or basil. Serve hot with crusty bread.