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Tomato-Vegetable-Pasta Stoup

Serves 4-6

Part soup and part stew…It’s a stoup! This blend of pasta and veggies, including high-protein chickpeas, is sure to become a new family favorite. Leftovers work well in a thermos for lunch!


  • 2 tablespoons extra virgin olive oil (EVOO)
  • 1 zucchini, grated with the large side of a box grater
  • 2 carrots, peeled and grated
  • 1 onion, chopped
  • 4 ribs celery, chopped
  • 1 bay leaf, fresh or dried
  • Salt and pepper
  • 1 can chickpeas (15 ounces)
  • 2 roasted red peppers, chopped
  • 1 can crushed tomatoes (28 ounces)
  • 4 cups vegetable or chicken stock
  • 1/2 pound whole wheat penne pasta
  • 1/4 cup store-bought pesto sauce, available in the refrigerated case at the grocery store


  1. Heat a soup pot over medium-high heat with the EVOO. Add the zucchini, carrots, onion, celery, bay leaf, salt and pepper and cook for 7-8 minutes.
  2. Stir in the chickpeas, red peppers, tomatoes and stock and place a lid on the pot to bring it to a boil. Add the pasta and cook to al dente, 6-7 minutes.
  3. Turn off the heat and stir in the pesto sauce. If the stoup gets too thick, stir in a little water. Taste to adjust your seasonings, remove the bay leaf and serve.

Photo credit: Tina Rupp