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Active time
20
Total time
45
Yield
8 servings
Nutritioni
Ingredients

1 box ( 16 ounces) Fideo Cut Spaghetti, whole wheat

4 tablespoons extra virgin olive oil

1 onion, diced

3 cloves garlic, chopped

2 tablespoons thyme, chopped

3 cans chickpeas, low sodium

3 quarts chicken stock

1 can (14 oz) chopped tomatoes

2 teaspoons parsley, chiffonade

Salt and pepper to taste

Instructions
  • In a large pot, sauté chopped onions and thyme in olive oil until translucent, about five minutes. Add chopped garlic, cook additional two minutes. 
  • Stir in chickpeas (reserve 1 cup of chickpeas for garnish), broth, and tomatoes and bring to a boil. 
  • Season with salt and pepper and simmer for ten minutes. 
  • In batches, process the soup in a blender until smooth. 
  • Add mixture to pot. 
  • Add the reserved chickpeas and bring to a boil. 
  • Add pasta and cook for half of the recommended cooking time on the box. 
  • Let rest for 10 minutes. 
  • Before serving, drizzle with olive oil and garnish with parsley. 

Recipe and photo courtesy Barilla


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