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Barilla® Gluten Free Spaghetti Soup with Thyme and Chickpeas

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Barilla® Gluten Free Spaghetti Soup with Thyme and Chickpeas
40 minutes



Ingredients for 6 people

½ package Barilla® Gluten Free Spaghetti (broken into 1 inch pieces)
1 onion diced
2 tablespoons thyme chopped
4 tablespoons extra virgin olive oil divided
3 cloves garlic chopped
3 cans chickpeas
3 quarts chicken stock
1 can (14oz) tomatoes chopped
2 teaspoons parsley chiffonade
salt and black pepper to taste

Preparation 10 minutes preparation + 30 minutes cooking
1. SAUTE onions, thyme with 3 tablespoons of olive oil in heavy large pot until translucent, about 5 minutes

2. ADD garlic, cook additional 2 minutes

3. STIR in chick peas, broth, tomatoes and bring to a boil, season with salt and black pepper

4. SIMMER for 10 minutes

5. RESERVE 1 cup of chick peas for garnish

6. PROCESS the remaining chick peas with soup in small batches using a blender, process the soup until smooth

7. TRANSFER processed soup and reserved chick peas to a large pot and bring to a boil

8. ADD pasta and cook for half of the recommended time on the package

9. REST soup for 10 minutes

10. DRIZZLE with the remaining olive oil and parsley before serving