1/2 sweet onion, diced
2 garlic cloves, minced
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoon tomato paste
2 tablespoons brown sugar
2 teaspoons dried oregano
1/8 teaspoon crushed red pepper flakes
1 (28-ounce) can whole peeled tomatoes
1 cup tomato puree
2 cups low-sodium chicken or vegetable stock
1 (15-ounce) can chickpeas, drained and rinsed
1 cup whole wheat pasta
1 cup freshly grated parmesan cheese, plus more for topping
chopped fresh parsley + basil for topping
Quick stovetop breadcrumbs:
1 tablespoon olive oil
1 tablespoon unsalted butter
2 cups (torn/cubed) multigrain bread pieces
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon pepper
Heat a large pot over medium-low heat and add the olive oil. Stir in the onion, garlic, salt and pepper and cook, stirring occasionally, until the onion is translucent, about 5 minutes. Stir in the tomato paste, sugar , oregano and red pepper flakes, cooking for another 1 to 2 minutes while stirring. Add in the whole peeled tomatoes and stir. Break apart the tomatoes with a wooden spoon, then add the puree and stock, cover and cook over medium-low heat for 10 to 15 minutes. Remove the cover and add the chickpeas and the pasta – as long as you’re serving this soon. You don’t want the pasta to be too mushy, so be sure to only add it about 15 to 20 minutes before serving. Cover again and cook the pasta until al denta, about 10ish minutes. If it seems like you need a little more stock, add it about 1/2 cup at a time, stirring well. Once the pasta is cooked, stir in the parmesan cheese until melted. Taste the soup and season additionally with salt and pepper if needed. Serve and top the soup with extra cheese, chopped fresh herbs and the breadcrumbs.
Quick stovetop breadcrumbs: Heat a skillet over medium heat and add the butter and olive oil. Once sizzling, toss in the breadcrumbs and season with the salt, pepper and garlic powder. Cook, stirring often, until golden and toasty, about 5 to 6 minutes. Remove from heat and let cool slightly.