Chickpea and Pasta Soup

Take a breather today and make a hearty vegetarian soup.

I'm glad Kathleen decided we should make bean soups this week! Some of my friends laugh at me for making my own soup instead of just opening a can. But making a pot of soup in 30 minutes makes me feel great about myself, and you can eat as many servings as you want without any guilt- you deserve it!


1 Tablespoon unsalted butter

1 teaspoon olive oil

1 medium onion, roughly chopped

1/2 teaspoon dried oregano (optional spices: one dash ground mustard, two dashes coriander)

16 oz. can tomatoes chopped, with juice

3 garlic cloves, minced

2 cups broth (Any kind, I used vegetable)

2 cups cooked chickpeas (if canned: drain and rinse)

1/2 cup small pasta, cooked al dente

freshly ground black pepper

1/4 cup feta cheese

1. In a large saucepan, melt butter with olive oil to prevent burning. Add onion and spices, stir occasionally until onions are translucent, about 5 minutes.

2. Add tomatoes with juice and garlic. Simmer over medium-low heat for 10 minutes, stirring occassionally.

3. Add broth and chickpeas, simmer for 10 minutes, stirring occasionally.

4. Add pasta and pepper, cook until pasta is warm. Serve with a generous helping of feta cheese.

Serves 6


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