Chickpea Soup With Rosemary And Cut Spaghetti

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  • Cook Time : 0m
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A light soup with fresh herbs and chickpeas.


  • 8 oz. Barilla Cut Spaghetti
  • 4 Tbsp. Extra Virgin Olive Oil
  • 1 Medium Onion, Chopped
  • 3 Cloves Garlic, Chopped
  • 3 Cloves Garlic, Chopped
  • 3 cans Chickpeas
  • 2.5 Quarts Chicken Broth
  • 1 Pint Cherry Tomatoes
  • To Taste Salt
  • To Taste Black Pepper
  • 2 Tbsp. Fresh Parsley


Step 1

SAUTÉ onions and rosemary with oil in a large pot over medium heat until onions are translucent, about 5 minutes.
ADD garlic and cook 2 additional minutes.

Step 2

STIR in chick peas and broth. Bring mixture to a boil, season with salt and pepper and then reduce the heat to simmer for 10 minutes.
SET mixture aside and cool for 5 minutes. Reserve a half a cup of the chick peas without the broth to use as a garnish later.

Step 3

BLEND chick pea mixture on low speed in a blender or food processor until smooth
PASS the processed mixture through a sieve to remove any remaining chick pea hulls.
RETURN the mixture to the pot and bring a boil. Add the tomatoes and reserved half cup of chick peas.

Step 4

ADD Cut Spaghetti and cook half of the recommended cooking time on the package.
ALLOW soup to rest for 20 minutes. Drizzle with extra virgin olive oil before serving and garnish with parsley.

Recipe Type: Tags:
Chef Recommended Cuts
  • Cut Spaghetti
  • Ditalini
  • Pastina
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Nutritional Info

This information is per serving.

Nutrition Facts
Serving Size
Servings Per Container

Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value*
Total Fat g
Saturated Fat g
Trans Fat g
Cholesterol mg
Sodium mg
Total Carbohydrate g
Dietary Fiber g
Sugars g
Protein g

Vitamin A %
Vitamin C %
Calcium %
Iron %
Allergy Information:
*Percent Daily Values are based on a 2,000 calorie diet.
Please note: for the purpose of the nutritional assessment, total sodium does not include salt added to the cooking water. When salt is listed "as needed" in the ingredient list, 1 tsp total is included in the analysis.