Garbanzo Soup

A humble, belly-warming chickpea soup with pasta that comes together in one pot from pantry staples. Canned garbanzos, elbow macaroni, and beef bouillon do the work here, while a quiet addition of dried mint gives the broth an herbal note that lifts the whole bowl out of ordinary territory.

Golden sauteed onions in butter build the flavor base. Everything simmers together for 20 minutes, just enough time for the macaroni to cook through and the chickpeas to soften further and thicken the broth slightly.

A generous shower of grated Parmesan on top is what pulls this together. It melts into the hot broth and adds a salty, savory richness that makes this feel like a much fussier soup than it actually is.

Chef Tips

• Use low-sodium bouillon cubes if you can find them. Between the bouillon, garlic salt, and Parmesan, the sodium adds up fast.
• Don’t overcook the macaroni. It keeps absorbing broth as it sits, so pull it off the heat when the pasta is just barely al dente.
• For a thicker, stew-like texture, mash a few of the chickpeas against the side of the pot before adding the pasta.

Variations

• Swap elbow macaroni for ditalini or small shells for a more Italian soup feel.
• Use vegetable bouillon instead of beef to keep it vegetarian.
• Stir in a handful of fresh spinach during the last 2 minutes of cooking for added color and nutrition.