This hearty Ditali Chickpea and Vegetable Soup is packed with fresh vegetables, chickpeas and pasta. It’s a complete vegan meal that will leave you satisfied!
‘Tis the season for hearty soups that warm you up! Bring them all on, cause when the cold weather hits, soup season begins!
This recipe that I am sharing with you today is a healthy, nourishing plant-based soup that is easy to make and so nutritious. It is loaded with lots of veggies, chickpeas and pasta, of course. It satisfies your hunger while providing you with a good intake of vegetables!
This recipe makes a large pot of soup which is great if you are feeding the whole family. It also is great for make-ahead meals.
Ingredients in Ditali Chickpea and Vegetable Soup
- Vegetable broth
- Olive oil
- Onion
- Carrots
- Celery
- Zucchini
- Swiss chard
- Chickpeas
- Ditali pasta
- Seasoning: dried oregano, dried thyme, dried basil, salt and pepper
How to make Ditali Chickpea and Vegetable Soup
- Prepare vegetables by chopping onions finely and all remaining vegetables into small bite size pieces.
- In a large pot, heat olive oil on medium heat and add onions. Saute for 2 minutes. Add carrots and herbs and continue to saute for 2 minutes.
- Add the stock and an additional cup of water to the pot and bring to a boil. Once boiling, lower temperature to medium heat. Add the remaining vegetables and let boil for about 10 minutes.
- Add the chickpeas and pasta and boil until the pasta is cooked. If additional liquid is needed, add more water. Season with salt and pepper, to taste.
I hope you enjoy this soup!
-Cathy
You may also like:
Chickpea Noodle Soup
Greek Chickpea Soup (Revithosoupa)
Creamy Chicken Noodle Soup
Ditali Chickpea and Vegetable Soup
Ingredients
- 6 cups vegetable broth
- 1 tablespoon olive oil
- 1/2 onion
- 2 carrots
- 1 celery stalk
- 1 zucchini
- 1 bunch Swiss chard
- 1 can chickpeas
- 1 cup Ditali pasta
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried basil
- salt and pepper to taste
Instructions
- Prepare vegetables by chopping onions finely and all remaining vegetables into small bite size pieces.
- In a large pot, heat olive oil on medium heat and add onions. Saute for 2 minutes. Add carrots and herbs and continue to saute for 2 minutes.
- Add the stock and an additional cup of water to the pot and bring to a boil. Once boiling, lower temperature to medium heat. Add the remaining vegetables and let boil for about 10 minutes.
- Add the chickpeas and pasta and boil until the pasta is cooked. If additional liquid is needed, add more water. Season with salt and pepper, to taste.
