Danza Noodle Soup (Tomato Chickpea Pasta Soup)
Quick answer
- Total time
- 30 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 8
About this dish
Because thin pasta cooks straight in a tomato and chickpea broth, there is only one pot to wash and the noodles take on the oregano-scented base.
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The catch is timing: the pasta keeps drinking the broth after the heat is off, and a pot left standing turns into soft, swollen noodles with little soup. Parsley is stirred through once at the very end to keep it fresh.
Ingredients
Instructions
- 1
Finely dice 60g onion and drain 120g chickpeas if they are packed in liquid.
Chop enough parsley for 1 tbsp and keep it separate so it can be added at the end while still fresh.
- 2
Heat 1 tbsp olive oil in a large pot over medium heat.
Add the onion and cook for 3 to 4 minutes, stirring often, until the sharp smell fades and the pieces look soft and translucent, not browned.
- 3
Add 180g diced tomatoes and 1 tsp oregano.
Keep the heat at medium and stir for about 3 minutes, letting some tomato moisture evaporate so the onion and tomato form a red, savory base.
- 4
Pour in 850ml vegetable broth and add the chickpeas.
When the soup comes to a boil, lower to gentle heat and simmer for 8 minutes, skimming foam from the surface to keep the broth cleaner.
- 5
Add 160g thin pasta and stir immediately to prevent sticking.
Cook according to the package time until al dente, then proceed to the next step.
- 6
Stir in the parsley once and turn off the heat immediately.
Ladle into bowls before the pasta absorbs more broth.
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