Chick Pea Bean Soup

Submission by: Daisy Santoruvo

SERVES: Approximately 4



  • 1 lb. Jack Rabbit Chick Peas
  • 2 oz. ham
  • 1 small carrot, diced
  • ½ red onion, diced
  • 1 garlic clove, minced
  • ¼ c. olive oil
  • 15 oz. canned crushed tomatoes
  • 2 cans of chicken broth
  • ¼ tsp. dried rosemary leaves
  • Salt and pepper, to taste
  • 1 – 1 ½ c. small pasta shells
  • Parmesan cheese, to taste

Al dente: An Italian phrase meaning 0“to the tooth,” used to describe pasta or other food that is cooked only until it offers a slight resistance when bitten into, but which is not soft or overdone.



  • To prepare chick peas: Presoak and cook beans as directed.
  • In a food processor, add ham, carrot, red onion and garlic clove. Process until fine.
  • Heat olive oil in a large pot. Add vegetables and sauté until softened.
  • Add reserved drained chick peas, tomatoes, chicken broth and rosemary leaves. Salt and pepper to taste. Simmer for 30 minutes at medium heat.
  • To prepare pasta: Bring salted water to a boil. Add pasta and cook until al dente. Drain and add to soup.
  • Serve garnished with parmesan cheese.


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