This vegan take on an Italian pasta and bean soup is prepared with hearty chickpeas instead of beans. It’s a comforting healthy and delicious bowl.
Recipe tags: garlic base, easy difficulty, lunch, vegetarian, stovetop
| 2 cup | ditalini pasta |
| ¼ cup | olive oil |
| 1 | onion, chopped |
| 2 | stalks celery, chopped |
| 2 | carrots, chopped |
| 3 cloves | garlic, minced |
| 2 tsp | finely chopped rosemary leaves |
| ¼ cup | tomato paste |
| 1 can (28oz) | diced tomatoes |
| 1 can (19oz) | chickpeas, drained and rinsed |
| 2 Tbsp | Better Than Bouillon® Roasted Garlic Base |
| 1 Tbsp | red wine vinegar |
| ¼ tsp | red chili flakes |
Cook pasta according to package directions; drain and set aside. Meanwhile, heat olive oil in same saucepan set over medium heat; cook onion, celery, carrots, garlic and rosemary for 3 to 5 minutes or until slightly softened. Stir in tomato paste; cook for 1 minute.
Stir in diced tomatoes, chickpeas and Roasted Garlic Base; bring to boil. Cover and reduce heat to medium-low; cook for 12 to 15 minutes or until vegetables are tender.
Stir in pasta and vinegar; cook for 1 to 2 minutes or until soup is slightly thickened. Serve with sprinkle of red chili flakes.
Tips: Stir in a handful baby spinach or kale in the last few minutes of cooking if desired. Substitute any small pasta that you have on hand for ditalini pasta.