START YOUR 10 DAY FREE TRIAL TO BxB SWEAT @ HOME!

AuthorbrookeCategory, DifficultyIntermediate

A couple weeks back, I was scrolling the gram and I found this yummy pic of this hearty soup that had my mouth watering. I bookmarked the recipe and was on a mission to make this in the weeks ahead.

I found myself at La Bella’s this weekend (a local Italian specialty store) and found this itty bitty rigatoni pasta which the recipe called for. I also picked up two small boxes of Pomi pomodoro sauce (only puréed tomatoes and salt) and figured I had the rest of the essentials at home.

Turns out, this recipe called for a lot more ingredients than I had on hand. They also were made with pancetta, which I just wasn’t in the mood for. So I confidently decided to wing it, and sure glad I did!

My friend (aka creative director aka best friend aka lil sis) who I served this soup to the following day said “Brooke!!! This is AMAZING! You NEED to post this recipe NOW!” I know she sounds dramatic, right? Well, I told her I was already on it! The recipe was drafted up and photos were taken before I had my third serving earlier this week!

This is really such a deliciously simple, hearty and full of protein for a soup. Serve with some fresh Italian bread or pair with a green salad to make this a meal! I love to cook a batch, eat it for a few days and freeze the rest. They defrost nicely on the stovetop straight from the freezer.

Swipe to view images:

Yields8 Servings
Prep Time10 minsCook Time45 minsTotal Time55 mins

Ingredients:

 2 tbsp extra virgin olive oil
 1 large white onion, diced
 4 garlic cloves, sliced
 2 zucchini’s, diced
 2 large organic tomatoes, peeled and diced
 1 can organic chickpeas, rinsed m
 2 cups ditalini rigati pasta
 2 ml boxes (500mL each) tomato sauce (I used Pomi pomodorro)
 4 cups water
 1 bay leaf
 sea salt + pepper to taste

Directions:

1

Cook the pasta in salted water with a bit of olive oil. Once ready, keep 1/4 of the pasta water, drain pasta and rinse with cold water to stop cooking. Set aside.

2

In a large pot, add onions and garlic to heated olive oil. Sauté until lightly browned.

3

Add zucchini and season with bay leaf, salt and pepper to taste. Cook until soft, then add chopped tomatoes.

4

Add pomodoro sauce, water and the pasta salt water reserve. Let come to a boil for about 10 minutes.

5

Once booked, add pasta and lower the flame to a simmer. Cover and cook for an additional 10-15 minutes. Serve with nutritional yeast (optional).

xoxo,

    Brooke

Ingredients

 2 tbsp extra virgin olive oil
 1 large white onion, diced
 4 garlic cloves, sliced
 2 zucchini’s, diced
 2 large organic tomatoes, peeled and diced
 1 can organic chickpeas, rinsed m
 2 cups ditalini rigati pasta
 2 ml boxes (500mL each) tomato sauce (I used Pomi pomodorro)
 4 cups water
 1 bay leaf
 sea salt + pepper to taste

Directions

1

Cook the pasta in salted water with a bit of olive oil. Once ready, keep 1/4 of the pasta water, drain pasta and rinse with cold water to stop cooking. Set aside.

2

In a large pot, add onions and garlic to heated olive oil. Sauté until lightly browned.

3

Add zucchini and season with bay leaf, salt and pepper to taste. Cook until soft, then add chopped tomatoes.

4

Add pomodoro sauce, water and the pasta salt water reserve. Let come to a boil for about 10 minutes.

5

Once booked, add pasta and lower the flame to a simmer. Cover and cook for an additional 10-15 minutes. Serve with nutritional yeast (optional).

Vegan Pasta a Ceci (Pasta with Chick Peas)

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I am passionate about motivating others to find balance of the body, mind and soul. I help women find their inner strength which will allow them to achieve any fitness goal.

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