Pasta Soup with Chickpeas and Broccoli
- Lactose Free
- Vegetarian
- Vegan
- Energy Kcal 426
- Carbohydrates g 73.3
- of which sugars g 7.5
- Protein g 15
- Fats g 8.1
- of which saturated fat g 1.18
- Fiber g 13
- Sodium mg 841
- Difficulty: Easy
- Prep time: 10 min
- Cook time: 20 min
- Serving: 4
- Cost: Low
PRESENTATION
In the heart of central and southern Italy, pasta and chickpea soup is such a beloved staple, especially when the air starts turning crisp. Really good stuff. It's like a warm haven, combining tender chickpeas, small pasta shapes, and fresh broccoli. Seriously comforting. In many Italian families, it is the kind of meal that grandparents prepare with love during autumn and winter gatherings.
You get this perfect mix of moist pasta, the earthy taste of chickpeas, and broccoli that becomes creamy in the broth. And look, it's not just about nourishment—there's a lot of warmth and affection in each bowl. Recipes for pasta soup like this one show how Italian home cooking brings people together. Pretty much. Using simple ingredients, they create something special.
Some families even blend part of the chickpeas for a thicker soup, while others add extra greens, depending on what's fresh at the market. Across different towns in central and southern Italy, you'll find unique spins on this classic chickpea soup. Sometimes arugula is mixed in, or a touch of tomato for a richer color and taste.
What remains constant is how this type of broccoli and chickpea soup fits perfectly as comfort food. When the weather cools, everyone craves something homey and warm. Italians really, really appreciate these simple, healthy soup recipes because they're packed with protein from the chickpeas and plenty of nutrients from the vegetables.
It's also one of those vegetarian pasta soup dishes that make a fantastic one-pot meal—pretty simple to cook and share. You end up with a bowl of soup that's hearty enough for dinner, with the soft pasta and bits of broccoli soaking up all that savory flavor.
Enjoying a bowl with family brings back memories of leisurely meals, laughter, and food that makes you feel cared for. And the sauce? This is Italian family tradition at its best, offering a taste of home and heritage in every spoonful. It's no wonder these dishes are such a cherished part of Italian culinary culture.
- INGREDIENTS
- Mini Pipe Rigate pasta 3 cups (300 g)
- Cluster tomatoes 5.3 oz (150 g) - (1 medium)
- Fresh scallion 2.5 oz (70 g)
- Precooked chickpeas 1.7 cups (400 g)
- Broccoli 0.9 lb (400 g)
- Bay leaves 1 leaf
- Water 4 ¼ cups (1 l)
- Extra virgin olive oil to taste
- Fine salt to taste
- Black pepper to taste
How to prepare Pasta Soup with Chickpeas and Broccoli
To prepare the pasta soup with chickpeas and broccoli, start by slicing the white part of the spring onion 1, then wash and dice the tomato into medium-sized pieces 2. Remove the broccoli florets 4 and rinse them.
In a large pot, pour a drizzle of oil and gently sauté the spring onion over low heat, stirring often with a wooden spoon 5. After about 1 minute, you can add the diced tomato 6 and the bay leaf (fresh or dried) 6,
the broccoli florets 7 and 7 oz of pre-cooked chickpeas, drained from their preserving water 8. Mix everything and cook over medium heat: after a few minutes, add some water, setting aside just 3.5 oz of the total amount 9. Salt to taste and cook the soup over medium heat for about 10 minutes.
In a separate bowl, pour the remaining 7 oz of chickpeas and add the 3.5 oz of water set aside 10, then blend everything with an immersion blender 11. After the 10 minutes of cooking the soup, add the chickpea puree thus obtained 12.
Cook everything for another 5-8 minutes, taking care to remove the bay leaf, before adding the pasta, cooking it for 5 minutes 13. Stir occasionally and, once ready, serve your soup with another drizzle of oil for each plate 14. The pasta soup with chickpeas and broccoli is ready to be enjoyed piping hot 15!