Chickpea and Pasta Soup

Ingredients

• 1 tablespoon olive oil
• 1 onion, finely diced
• 2 garlic cloves, minced
• 2 carrots, peeled and diced
• 1 celery stalk, diced
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika
• 1 (14-ounce) can diced tomatoes
• 4 cups vegetable broth
• 1 (15-ounce) can chickpeas, drained and rinsed
• 1 cup small pasta, such as ditalini or small shells
• Salt and pepper, to taste
• Fresh parsley, for garnish

Directions

1. Heat the olive oil in a large pot over medium heat. Add the onion, garlic, carrots, and celery. Cook until the vegetables are softened, about 5 minutes.
2. Add the oregano, thyme, and paprika, and cook for 1 minute more.
3. Add the diced tomatoes and vegetable broth, and bring to a boil. Reduce the heat to low and simmer for 10 minutes.
4. Add the chickpeas and pasta, and simmer for an additional 10 minutes, or until the pasta is cooked through.
5. Season with salt and pepper to taste.
6. Garnish with fresh parsley and serve.

Interesting Facts

• Chickpeas are high in protein and fiber, making them a great addition to any meal.
• This soup can be easily made vegan by substituting vegetable broth for chicken broth.
• This soup can be served over rice or potatoes for a more filling meal.