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Chickpea and Pasta Soup: Pasta e Ceci
This heart-warming Italian classic combines pasta and chickpeas in a savory vegetable broth. It is perfect for a cold day's lunch or a comforting dinner. The blend of herbs, fresh vegetables, and Parmesan cheese adds depth to the already flavorful mix of pasta and chickpeas.
5
45 min
TOTAL TIME
228
CALORIES
$0.92
PER SERVING
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Ingredients
SOUP
6 SERVINGS
1/2 tsp freshly ground black pepper
Directions
SOUP
15 min
PREP TIME
30 min
COOK TIME
45 min
TOTAL TIME
1
Heat olive oil in a large soup pot over medium heat. Add chopped onion and rosemary sprigs, and sauté for about 7 minutes, or until onion has softened.
2
Add minced garlic to the pot and sauté for 30 seconds. Then, stir in the chunky tomato concasse. Remove rosemary sprigs after about 3 to 5 minutes.
3
Add rinsed chickpeas to the pot. Use a fork or a potato masher to lightly mash some of the chickpeas. This will lend a thicker texture to the soup.
4
Pour in the vegetable broth and bring the mixture to a boil. After the soup starts boiling, add the dry pasta and let it cook for about 7 to 9 minutes.
5
Season the soup with freshly ground black pepper.
TOPPING
6
Serve the soup hot, sprinkled with grated Parmesan cheese and finely chopped fresh basil or parsley, providing a wonderful complement to the rich flavors of the soup.
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Health Info
Macros
57g
CARBS
9g
FAT
19g
PROTEIN
Allowed on these diets
VEGETARIAN
Contains these allergens
MILK
WHEAT
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