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Chickpea and Pasta soup

Chickpea and Pasta Soup

  • Author: Jennifer McDaniel
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 60 minutes
  • Yield: 4 servings 1x


  • 1 T. olive oil
  • 1 small onion, peeled and finely chopped
  • 1 clove of garlic, peeled and finely chopped
  • 1 stick of celery, trimmed and finely chopped, plus celery leaves if available
  • 1 T. all-purpose flour
  • 2, 14-oz. cans chickpeas, drained and rinsed
  • 2 1/2 c. chicken or vegetable broth
  • 2 sprigs fresh rosemary, leaves picked and finely chopped
  • Juice of half a lemon, plus 1 tablespoon lemon juice (from other half of lemon)
  • 1 t. grated lemon zest
  • 4.5 oz. whole-wheat tortellini (1/2 package)
  • 1/2 c. half and half, fat-free
  • Salt and Pepper to taste
  • A good handful of fresh basil or parsley, leaves picked and roughly chopped


  1. Heat a large skillet or soup pot over medium-low heat. Add olive oil, and saute the onion, garlic, celery, and celery leaves, covered, until soft and colorless, about 15 minutes.
  2. Add flour and stir constantly until flour is light brown, 1-2 minutes.
  3. Add chickpeas, broth, rosemary, lemon juice, and lemon zest, and bring to a gentle boil. Simmer for 20 minutes until the chickpeas are soft.
  4. Remove half the chickpeas with a slotted spoon, and purée the soup in a blender, through a food mill, or with an immersion blender. Return the purée and reserved chickpeas to the pot, and add the tortellini, cooking until pasta is tender.
  5. Stir in half and half, and season to taste with salt and pepper and the lemon juice. Serve with parsley or basil leaves and a drizzle of olive oil.
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: American