Hidden Veggie Soup with Crispy Chickpeas

By Dani Potts | September 3, 2025

Total time: 45 mins, Servings: 4

INGREDIENTS

  • 1 cup mini star pasta or another small pasta noodle
  • 4 small carrots, peeled and sliced 
  • 2 zucchinis, cut into chunks
  • 2 roma tomatoes, cut into chunks
  • ½ yellow onion, sliced
  • 6 cups of broth, divided
  • 2 tablespoons oil, divided 
  • Salt and pepper to taste

Optional: 1 ancho or guajillo chile, stems and seeds removed

Crispy Chickpea Topping: 

  • 1 can chickpeas, drained, rinsed, then patted dry
  • salt and pepper to taste
  • 1 tablespoon olive oil 
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika

INSTRUCTIONS

  1. Heat one tablespoon of oil in a pan and add the tomatoes, onion, carrot pieces, zucchini chunks, and garlic. Cook until lightly charred and softened, about 6–8 minutes.
  2. Transfer the charred vegetables to a blender along with the optional chile ancho. Add two cups of broth and blend until smooth. This creates your flavorful broth base.
  3. In a large pot, heat the remaining tablespoon of oil and add the estrella pasta. Stir often until the pasta is golden and fragrant—this step helps keep it from becoming mushy later.
  4. Pour the blended broth base into the pot with the toasted pasta. Add the remaining four cups of broth and bring everything to a gentle boil. Season with salt, and add cumin or pepper if you’d like.
  5. Simmer for about 10–12 minutes, stirring occasionally, until the pasta is soft but not mushy. Taste and adjust the seasoning as needed. While the soup is simmering, preheat the oven to 415°F. Spread the chickpeas on a baking sheet, drizzle with olive oil, and season with salt, pepper, garlic powder, and paprika. Toss to coat, then roast for 20–25 minutes, shaking the pan halfway through, until golden and crispy.
  6. To serve, ladle the soup into bowls and finish with a generous topping of the crispy chickpeas. 

BENEFITS

This soup is a nourishing balance of fiber, plant-based protein, and phytonutrients. The charred vegetables—carrots, zucchini, tomatoes, and onion—bring antioxidants like vitamin C, beta-carotene, and lycopene, which support immune health and reduce inflammation. The star pasta adds satisfying carbohydrates for steady energy, while the crispy chickpeas boost protein and fiber to help keep you full. Together, it’s a comforting yet nutrient-dense meal that supports both gut and heart health.