Mediterranean Ditalini Soup
Servings3
PreparationTime25 min
Ingredients
- 1 cup Springo ditalini pasta
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1 cup baby spinach, chopped
- 1/2 cup carrots, diced
- 1/2 cup red bell pepper, diced
- 1/4 cup red onion, finely chopped
- 3 cloves garlic, minced
- 6 cups vegetable broth
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh lemon wedges for serving
Instructions
- Cook the ditalini pasta according to package instructions. Drain and set aside.
- In a large pot, heat olive oil over medium heat. Add garlic, red onion, carrots, and bell pepper. Sauté until vegetables are tender.
- Pour in the vegetable broth and bring it to a simmer. Add dried oregano, dried thyme, salt, and pepper. Let it simmer for about 10 minutes.
- Add chickpeas, cherry tomatoes, baby spinach, and cooked ditalini pasta to the pot.
- Stir well and let it simmer for an additional 5 minutes.
- Ladle the soup into bowls, and squeeze fresh lemon juice over each serving.