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Italian chickpea & pasta soup


  • Heat a little oil in a large heavy-bottomed pot and gently saute the garlic, celery, carrots and onions until tender, regularly stirring. Add the chickpeas and tomatoes with 2 litres stock and seasonings. Mix well and gently cook for about 30 mins.
  • Then add the soup pasta and parsley. Stir, taste for seasoning and cook until the pasta is tender. 
  • Serve the soup in individual bowls with parmesan sprinkled on top.


  • olive oil
  • 3 garlic cloves, crushed
  • 3 celery stalks, diced
  • 2 medium carrots, diced
  • 2 onions, chopped
  • 2 cans chickpeas, drained & well rinsed
  • 1 can diced tomatoes
  • 2+ litres vegetable or chicken stock
  • sea salt & freshly ground pepper
  • 1-2 cups soup pasta
  • 2 tbsp chopped fresh parsley
  • freshly grated parmesan

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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