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CHICKPEA & CORN SOUP WITH ORECCHIETTE

Prep Time12 MINS
Cook Time33-38 MINS
Serves4

Ingredients

Serves 4
  • 1 small onion, diced
  • 1 cloves garlic, minced
  • 5 medium carrots, scrubbed clean and sliced into 1/4-inch rounds
  • 4 stalks celery, diced
  • 1 tsp tomato paste
  • 7-8 cups vegetable broth (amount depends on desired thickness)
  • 1 can GOODE chickpeas, well rinsed and drained
  • 1/2 can GOODE Corn
  • 4 sprigs thyme
  • 1 bay leaf
  • 8 ounces orecchiette or any pasta of your choice
  • 2 Tbsp olive oil
  • Salt and pepper to taste

instructions

Step 1.

Heat a large pot over medium heat.

Step 2.

Once hot, add oil and onions and sauté for 5 minutes, stirring frequently. Add garlic and sauté for 2 minutes more.

Step 3.

Then add carrots, celery, salt, and pepper. Stir to combine.
Cover and cook for 5 minutes, stirring occasionally. And tomato paste and stir for 1 min.

Step 4.

Then add broth, drained rinsed chickpeas and corn, thyme, and bay leaf. Bring to a low boil.

Step 5.

Add pasta. Stir to separate, then stir occasionally while cooking to prevent them from sticking together.
Once pasta is soft — about 10 minutes — reduce heat to a very low simmer and cover. Continue simmering for about 10-15 minutes to meld the flavors together.

Step 6.

Remove thyme sprigs and bay leaf and serve. Thyme leaves (or fresh parsley) make a colorful garnish.

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