Pasta and noodles · Italian · 30 min
Chickpea-Tomato Noodle Soup with Kale Caesar & Breadsticks
- 30 min
- 2–6 servings
- 695 kcal / serving
A comforting bowl of tomato-tinted chickpea soup with kale and penne, finished with a bright garlic-lemon dressing and crunchy breadsticks for a simple weeknight meal.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 12 fl ozchicken or vegetable broth
- 1flatbread or naan
- ½ (15 oz) cangarbanzo beans (chickpeas)
- 1 clovegarlic
- ½ bunchkale
- ½lemon
- ½ ozParmesan cheese
- 3 ozpenne pasta
- 1shallot
- 1 (8 oz) cantomato sauce
- flatbreads or naan
- red onion
- lemons
From the pantry: black pepper, Dijon mustard, extra virgin olive oil, Italian seasoning, mayonnaise, salt, soy sauce
Cookware
baking sheet pan · can opener · chef's knife · citrus juicer (optional) · colander · cutting board · garlic press (optional) · grater · ladle · measuring cups · measuring spoons · medium saucepan · mixing bowls · oven mitts · stirring spoon · tongs · whisk or fork
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: chickpeas
More dinner ideas: easy dinners
Shopping list by aisle
Produce
- 1 clovegarlic
- ½ bunchkale
- ½lemon
- 1shallot
- red onion
- lemons
Dairy, eggs & chilled
- ½ ozParmesan cheese
Bakery & bread
- 1flatbread or naan
- flatbreads or naan
Pantry & dry goods
- 12 fl ozchicken or vegetable broth
- ½ (15 oz) cangarbanzo beans (chickpeas)
- 3 ozpenne pasta
- 1 (8 oz) cantomato sauce
4 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| chicken or vegetable broth | 12 fl oz | 24 fl oz | 36 fl oz |
| flatbread or naan | 1 | 2 | 3 |
| garbanzo beans (chickpeas) | ½ (15 oz) can | 1 (15 oz) can | 2 (15 oz) cans |
| garlic | 1 clove | 2 cloves | 3 cloves |
| kale | ½ bunch | 1 bunch | 1 ½ bunches |
| lemon | ½ | 1 | 1 ½ |
| Parmesan cheese | ½ oz | 1 oz | 1 ½ oz |
| penne pasta | 3 oz | 6 oz | 8 oz |
| shallot | 1 | ||
| tomato sauce | 1 (8 oz) can | 2 (8 oz) cans | 3 (8 oz) cans |
| red onion | ½ medium | 1 medium |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Sauté the shallot and garlic in a splash of oil until fragrant, then pour in broth and tomato sauce. Add penne and spices, bring to a simmer, and cook until the pasta is just tender.
- While the soup cooks, cut the flatbreads into 1½-inch strips, lay them on a baking sheet, drizzle with oil, and bake at 425°F until crispy, about 8 to 10 minutes.
- In a small bowl, juice half a lemon with half of the minced garlic reserved for the salad. Whisk in mayonnaise, Dijon, soy sauce, salt, and pepper to form a tangy dressing.
- Rinse and chop kale into bite-sized pieces, then add the leaves to the dressing and toss to coat; set the salad aside.
- Drain and rinse the chickpeas; when the pasta is tender, stir the chickpeas into the soup and heat through for 1–2 more minutes.
- Finely grate the Parmesan cheese and keep it ready to sprinkle over the bowls when serving.
- Ladle the soup into bowls, top with a handful of Parmesan, and serve with the kale salad and breadsticks on the side.
Two tips
- Make ahead: refrigerate the dressing and wilted kale separately for up to 1 day, then toss together just before serving.
- Serving idea: crumble extra Parmesan over the soup or drizzle a touch more lemon juice over the salad for brightness.
Nutrition per serving
- Calories
- 695 kcal
- Protein
- 25 g
- Carbs
- 89 g
- Fat
- 28 g
- Fiber
- 9 g
- Sodium
- 455 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.