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Barilla® Gluten Free Spaghetti Soup

with Thyme and Chickpeas



Ingredients for 6 people

  • ½ package Barilla® Gluten Free Spaghetti (broken into 1 inch pieces)
  • 1 onion diced
  • 2 tablespoons (30 mL) thyme chopped
  • 4 tablespoons (60mL) extra virgin olive oil divided
  • 3 cloves garlic chopped
  • 3 cans chickpeas
  • 3 quarts (2.8 L) chicken stock
  • 1 can (14oz) (397 g) tomatoes chopped
  • 2 teaspoons (10 mL) parsley chiffonade
  • salt and black pepper to taste


  1. 1
    Sauté onions, thyme with 3 tablespoons (45 mL) of olive oil in heavy large pot until translucent, about 5 minutes
  2. 2
    Add garlic, cook additional 2 minutes
  3. 3
    Stir in chick peas, broth, tomatoes and bring to a boil, season with salt and black pepper
  4. 4
    Simmer for 10 minutes
  5. 5
    Reserve 1 cup (340 g) of chick peas for garnish
  6. 6
    Process the remaining chick peas with soup in small batches using a blender, process the soup until smooth
  7. 7
    Transfer processed soup and reserved chick peas to a large pot and bring to a boil
  8. 8
    Add pasta and cook for half of the recommended time on the package
  9. 9
    Rest soup for 10 minutes
  10. 10
    Drizzle with the remaining olive oil and parsley before serving

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