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Serves : 4
© Erin Alderson

How to Make It

Step 1    

In a food processor or blender, puree the tomatoes with their juice. Set aside.

Step 2    

In a large pot, heat the oil over moderately low heat. Add the onion and cook, stirring occasionally, until soft, about 10 minutes. Stir in the garlic.

Step 3    

Add the pureed tomatoes, the sage, broth, water, and salt to the pot. Bring to a boil. Stir in the pasta and chickpeas. Bring the soup back to a boil, then reduce the heat. Cook, partially covered, stirring occasionally, until the pasta is tender, about 15 minutes. Stir in the parsley, pepper, and the 1/3 cup grated Parmesan. Serve topped with additional Parmesan.

Chef's Notes

Test Kitchen Tip Look for high-quality canned tomatoes for this soup, such as plum tomatoes from the San Marzano region of Italy.

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