Barilla® Gluten Free Spaghetti Soup

with Thyme and Chickpeas

Add to favorites Remove from favorites




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
Share ingredients

You copied text to clipboard:


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