Chickpea and Farfalle Soup

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Chickpea and Farfalle Soup may become another one of your cold-weather favorites.  It has classic winter-soup flavor, which comes from the herbes de Provence.  We admit to being rather picky when it comes to dried beans.  We think home-cooked chickpeas, rather than canned, provide the best flavor in any dish. But, like us, you may not always have home-cooked beans waiting for you in the fridge. So, keeping a stash of canned beans in the pantry is a good backup. So if canned is all you have, or if you don’t have time to start a batch of dried chickpeas in your slow cooker, go ahead and use canned chickpeas in this soup.

Chickpea and Farfalle Soup

Chickpea and Farfalle Soup

By September 23, 2013

Yield : about 9 cups


  • 1/2 medium - onion, chopped
  • 2 cloves - garlic, thinkly sliced
  • 2 medium - celery stalks, chopped
  • 4 medium - carrots, chopped
  • 1 Tbs - herbes de Provence
  • 5 cups - cooked chickpeas (about 3 15 oz cans, drained and rinsed)
  • 1 12oz package - veggie bow-tie pasta


  1. In a blender, combine 1 cup of the chickpeas with 6 cups of water. Blend until completely puréed, about 5-10 seconds. Set aside.
  2. In a large pot over medium heat, sauté the onion, garlic, celery, carrots, and herbes de Provence for 3-4 minutes, adding a little of the chickpea broth from the blender as needed to prevent sticking.
  3. Add the chickpea broth, the rest of the chickpeas, and the pasta. Cover and cook another 15 minutes or until pasta is al dente. Salt to taste.


Nutrition Information
Nutrition (per serving): 536 calories, 77% calories from carbohydrates, 17% calories from protein, 5% calories from fat, 13.3g fiber.


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