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.
- 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
- In a blender, combine 1 cup of the chickpeas with 6 cups of water. Blend until completely puréed, about 5-10 seconds. Set aside.
- 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.
- 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 (per serving): 536 calories, 77% calories from carbohydrates, 17% calories from protein, 5% calories from fat, 13.3g fiber.