Here’s a soup that comes together in no time, yet tastes as if it has been simmered for hours.

　　

Ingredients

6 servings

　　2 tablespoons extra virgin olive oil

　　2 to 3 garlic cloves, minced

　　1 cup tiny pasta such as ditalini or bows

　　One 28-ounce can crushed tomatoes

　　One 15- to 16-ounce can chickpeas, drained and rinsed

　　2 teaspoons paprika

　　1/4 cup oil-packed sliced sun-dried tomatoes, optional

　　1/4 to 1/2 cup sliced basil leaves, as desired

　　1/4 cup minced fresh parsley

　　2 tablespoons minced fresh dill, or more to taste

　　Salt and freshly ground pepper to taste

　　

Step 1

Heat the oil in a soup pot. Add the garlic and sauté over low heat until golden.

　　

Step 2

Add 4 cups water. Bring to a rapid simmer, then stir in the pasta. Cook according to package directions until just al dente.

　　

Step 3

Add the remaining ingredients, except the salt and pepper. Return to a simmer, then cover and simmer gently for 8 minutes. Season with salt and pepper, then serve.

　　

menu suggestions

Step 4

This soup pairs wonderfully with white pizza. Depending on the season, serve it with White Pizza with Sweet Potato and Caramelized Onions (page 136) or White Pizza with Asparagus and Spinach (page 138).

　　

Step 5

This also goes nicely with Red and Green Cashew Butter Wraps (page 153) or Tempeh Bacon, Portobello Mushroom, and Coleslaw Wraps (page 153).

　　

Step 6

A light and colorful companion salad is Broccoli Salad with Yellow Peppers, Pine Nuts, and Cranberries (page 182). Serve the soup and salad with fresh bread or corn on the cob.

　　

nutrition information

Step 7

Calories: 180

　　

Step 8

Total Fat: 8g

　　

Step 9

Protein: 5g

　　

Step 10

Carbohydrates: 24g

　　

Step 11

Fiber: 7g

　　

Step 12

Sodium: 210mg

　　Reprinted with permission from Vegan Express: Featuring 160 Recipes for Quick, Delicious, and Healthy Meals by Nava Atlas. Copyright © 2008 by Nava Atlas. Excerpted by permission of Broadway, a division of Random House, Inc. All rights reserved.Nava Atlas is the author of nine cookbooks, including The Vegetarian Family Cookbook, The Vegetarian 5-Ingredient Gourmet, and Vegetarian Soups for All Seasons. She lives in the Hudson Valley region of New York with her husband and two teenage sons (all vegans).