Tuscan chickpea and pastina soup

Tuscan chickpea and pastina soup
  • 15

    min prep time
  • 20

    min cook time
  • 4-6



  • 1 ½ cups of canned chickpeas
  • 6-7 cups liquid: water or chicken broth
  • ¼ cup extra virgin olive oil
  • 1 cup finely chopped red onion
  • 1 large carrot, chopped small
  • 1 ½ celery stalk, chopped small
  • 2 garlic cloves minced
  • 1 648ml jar of Stefano Tomato Basil sauce
  • Salt/pepper to taste
  • 1/3 cup pasta; anellini work well
  • Grated parmesan or pecorino, if desired


  1. Drain and rinse the canned chickpeas well.
  2. In a large heavy bottomed soup pot, heat the olive oil.  Add the onion, cook 1 minute; then add the carrot and celery and cook 4 minutes. Add the garlic, sauté one more minute.
  3. Add the jar of sauce and 6 cups of liquid.  Stir well.  Cover and cook 15-20 minutes adding more water or broth if it seems low.  It is not a very liquid mixture.
  4. Add 1 tsp. or more of sea salt, a few grinds of fresh black pepper, chick peas and the pasta. Cook pasta for the time indicated on the box.
  5. Turn off and let rest a few minutes before serving.  Be sure to taste the soup and adjust the seasoning.