• Cooking Time: 35 mins
  • Servings: 4
  • Preparation Time:



  • 200 g chick-peas (previously cooked)
  • 1/2 onion
  • 1 potato
  • rosemary leaves
  • 750 ml vegetable stock
  • 4 spoons of extra vergin olive oil
  • salt, pepper
  • 1 zucchini
  • 5 cherry tomatoes
  • small size pasta


  • Cut and cook onion with 3 spoons of olive oil until translucent.
  • Add chick-peas, the potato cut into small pieces and rosemary finely cut.
  • Add the vegetable stock and cook everything for about half an hour.
  • Put everything in the blender to get a creamy mixture.
  • Pour it again in the pot and add salt and pepper to your taste.
  • At this point you can add the pasta and cook it in the soup.
  • Slice the zucchini finely and cook it with 1 spoon of olive oil for a couple minutes, then add tomatoes cut in half and cook altogether for 3 more minutes. Serve the soup and add the vegetables to every plate.

Categories: Beans  Soup  Vegetable  Vegetarian 

Author Credit: Barilla

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