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Ditali Chickpea and Vegetable Soup

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.

A bowl of Ditali Chickpea and Vegetable Soup on a table next to a spoon and green and white napkin.

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

  1. Prepare vegetables by chopping onions finely and all remaining vegetables into small bite size pieces.
  2. 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.
  3. 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.
  4. 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

A bowl of Ditali Chickpea and Vegetable Soup on a table next to a spoon and green and white napkin.

Ditali Chickpea and Vegetable Soup

Catherine
This hearty soup is packed with fresh vegetables, chickpeas and pasta, making it a complete vegetarian meal that will leave you satisfied!
5 from 2 votes
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Soup
Cuisine American
Servings 8 servings
Calories 123 kcal

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.

Note: Metric ingredient measurements are provided as a courtesy using a third-party calculator and are rounded to the nearest unit. The recipes provided on this site have not been tested with metric measurements and their accuracy cannot be verified.

Nutrition

Calories: 123kcalCarbohydrates: 22gProtein: 4gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 799mgPotassium: 316mgFiber: 2gSugar: 4gVitamin A: 5271IUVitamin C: 17mgCalcium: 37mgIron: 1mg

The nutritional information provided is based on third-party calculations and is an estimate only. Accurate nutritional facts will vary based on the particular brands used, portion sizes, measurement accuracy and more.

Keyword comfort food, ditali, pasta, vegetarian
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5 from 2 votes (2 ratings without comment)

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