Italian Peasant Soup


Hearty and filling this delicious pasta soup is the perfect treat for a cool evening.


1 tablespoon olive oil
3 cloves garlic minced
2 medium celery stalks, diced
1/4 cup rosemary fresh, diced
4 cups water
4 oz whole wheat pasta shells small
2 tablespoons basil fresh, diced
2 15-oz cans garbanzo beans drained and rinsed
1 10-oz package peas frozen
1 cup onion chopped


Dice onions, celery, and fresh rosemary and mince garlic.

In a pan over medium high heat, sautee onions, celery, rosemary and garlic in 1 tablespoon of oil until veggies are tender, about 10 minutes.

When veggies are tender add water, and garbanzos, and cook for another 20 minutes until the beans are tender.

Use a hand held blender and mix half of the soup up. Or remove 1/2 of the beans and blend in a blender, then add back to the pot. Add pasta and peas and simmer until pasta is throughly cooked. You may have to add water to loosen up the soup.

Salt and pepper to taste and garnish with fresh basil.

Nutritional data

Yield: 5 Servings

Serving Size: 1 cup

Calories 300 | Fat 5g | Sodium 460mg | Total Carbs 52g | Dietary Fiber 11g | Protein 14g


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