Fideo Cut Spaghetti Soup with Chickpeas & Thyme

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Yield

8 servings

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