I’m ready to start a movement.
The Thursday-begins-the-weekend movement.
It technically counts, doesn’t it? If you’ve been to college you know that Thursdays often feel like the start of the weekend. Those were the days.
Hiiii. How are you? The mallows are currently ruining my life, but otherwise all is well.
I want to say “it’s soup weather!” but it’s been about 75°F here and we’re soaking it up—park days, swings, long walks. It hardly feels like Thanksgiving is three weeks away when it’s nearly summer outside.
On top of this creamy tomato-and-chickpea soup sits one of my favorite finishes: quick stovetop breadcrumbs.
They’re simple, fast and insanely good. I’m putting them on everything lately.
This recipe highlights two of my longtime kitchen loves: chickpeas and whole wheat pasta shells. The shell obsession might come from childhood boxed mac-and-cheese memories, but there’s something about shells—little pockets that trap sauce and flavor for every bite.
We’re wrapping up recipes from my video collaboration with DeLallo, and this big bowl of comfort is wonderfully adaptable. It’s straightforward but packed with flavor: tomatoes, oregano, a hit of parmesan and the crunchy breadcrumbs on top. The chickpeas add a pleasant texture, and you can easily add extra vegetables, leftover chicken, or — why not — bacon.
Bonus points for bacon. Weekend rules apply.
Chickpea Pasta Soup
4
45 mins
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Ingredients
- 2 tablespoons olive oil
- 1/2 sweet onion, diced
- 2 garlic cloves, minced
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons 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 shells
- 1 cup freshly grated Parmesan cheese, plus more for topping
- Chopped fresh parsley and basil for topping
Quick stovetop breadcrumbs
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 2 cups torn or cubed multigrain bread pieces
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Instructions
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Heat a large pot over medium-low 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, brown sugar, oregano and red pepper flakes and cook another 1–2 minutes. Add the whole peeled tomatoes and break them up with a spoon, then add the tomato puree and stock. Cover and simmer over medium-low for 10–15 minutes.
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Uncover and add the chickpeas and pasta if you’re serving the soup soon—add the pasta about 15–20 minutes before serving to avoid mushy noodles. Cover and cook until the pasta is al dente, about 10 minutes. If the soup needs more liquid, add stock 1/2 cup at a time. When the pasta is cooked, stir in the Parmesan until melted. Taste and adjust seasoning with salt and pepper as needed.
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Serve topped with extra Parmesan, chopped fresh herbs and the stovetop breadcrumbs.
Quick stovetop breadcrumbs
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Heat a skillet over medium and add the butter and olive oil. Once sizzling, add the bread pieces and season with salt, pepper and garlic powder. Cook, stirring often, until golden and toasty, about 5–6 minutes. Remove from heat and let cool slightly before topping the soup.
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Soup cannonball contest. Let’s go.