Italian Pasta + Chickpea Soup Image

Italian Pasta + Chickpea Soup

Struggle Meals - "Struggle Soup"

Prep Time
Cook Time



  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 carrots, cut into rounds
  • 2 celery stalks, chopped
  • 3 cloves garlic, minced
  • 1 packet red pepper flakes
  • 1 tablespoon rosemary, minced
  • 1 (28 oz) can tomatoes, hand crushed
  • 2 cans chickpeas, drained and rinsed
  • 5 cups homemade vegetable broth
  • 1 parmesan rind
  • 1 bay leaf
  • 2 sprigs fresh thyme
  • 1 cup ditalini or other small pasta
  • 1 head Swiss chard, chopped
  • Salt and pepper


  • 3 cloves garlic
  • 1/4 cup parsley leaves
  • 2 tablespoon chopped chives
  • 1 lemon, juice and zest
  • 1 tablespoon olive oil



  1. Heat the oil in a large soup pot over medium heat. Add the onion, carrot and celery, season with salt, pepper and red pepper flakes and cook for 5-7 minutes. Stir in the garlic, rosemary and thyme leaves, and cook for 3-4 minutes. Stir in the canned tomatoes with their juice, chickpeas, parmesan rind and bay leaf. Drop the stock (A.K.A. add the vegetable broth). Bring to a boil then reduce heat to simmer for 20 minutes.
  2. Add the pasta and cook for another 4 minutes. Remove the rind and bay leaf. Add the swiss chard and cook for another 4 minutes or until just wilted. Season with salt and pepper and top with gremolata to serve.


  1. Mince the garlic with the parsley leaves and chives. Mix with lemon juice, zest, and olive oil in a small bowl. Season with salt and pepper to taste.