At first, you'll think you're making soup. But by the time you're done, you end up with a delicious, sauce pasta dish that will have you coming back for seconds.
Prep Time15 minutesmins
Cook Time30 minutesmins
Cooling time30 minutesmins
Total Time45 minutesmins
Course: Dinner, Main Course, Side Dish
Cuisine: American, Italian
Servings: 9cups
Calories: 223kcal
Equipment
1 pasta pot
1 Cutting board
1 good knife
Ingredients
4cupsvegetable broth
28oz.canned diced tomatoeswith basil added (it comes that way)
2cupschopped red onion
1cupthinly sliced celery
1cupchopped asparagus
1cupsliced carrots(slice on the thin side)
1cupsliced zucchini(about a ¼ inch slice)
12mediumgarlic cloves(minced)
1tsp.dried thyme
1tsp.powdered dried rosemary
1tbsp.Italian Seasoning(store bought or homemade)
½lb.whole wheat pasta(dry, bow tie)
15oz.chickpeas(drained and rinsed if canned - 1 ¼ cup homemade)
Prep and measure all the ingredients. In a large soup pot, combine the vegetable broth and the diced tomatoes. Add all the chopped vegetables and spices and bring to a boil. Once the pot reaches a boil, add in the pasta and chickpeas.Boil until the pasta is cooked al dente. This should cook most of the liquid out of the pot (although there will still be some).Turn off the heat, stir in the parsley, put a lid on the pot, and let it sit for about 20-30 minutes.
Remove the lid, allow the pasta to cool to a manageable temperature. At this point, the liquid should have been soaked up into the pasta. If not, you can enjoy it as is, or you can turn on the heat once again and cook the liquid out completely. Just be sure to stir so nothing burns.
If you like, when serving, sprinkle a little extra fresh parsley over the top for garnish.
Notes
Please note that the nutrition data below is a ballpark figure. Exact data is not possible.