Italian · Lunch
Chickpea and Pasta Soup (Low-Calorie)
A light Italian minestra of tender chickpeas and small pasta simmered in tomato-vegetable broth with garlic and rosemary, finished with parsley and a light grating of pecorino romano.
$2
10 minsPrep
25 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
368Calories
17.8gProtein
8.1gFat
63.2gCarbs
7.8gSugar
13.8gFiber
812mgSodium
2mgChol
1.6gSat Fat
1131mgPotassium
161mgCalcium
6.2mgIron
0.1mcgVitamin B12
16mgVitamin C
vegan
vegetarian
low-calorie
low-cholesterol
high-fiber
low-calorie
Instructions
1
Prep
Dice the onion and celery, thinly slice the garlic, chop the parsley, and remove the rosemary needles from the sprig.
2
Sweat
Warm the olive oil in a small saucepan over medium-low heat and sweat the onion, celery, and garlic for 3 minutes until softened.
3
Simmer
Stir in the crushed tomato, vegetable stock, chickpeas, rosemary, and pasta. Simmer over medium heat for 13 minutes, stirring occasionally, until the pasta is tender.
4
Plate
Remove the rosemary, season with salt and pepper, stir in the parsley, top with pecorino romano, and ladle into a bowl.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 420g420g cooked chickpeas
- 70g70g ditalini pasta
- 200g200g canned crushed tomato
- 4 cloves4 cloves garlic
- 360ml360ml vegetable stock, low-sodium
- 11 small onion
- 22 small celery stalk
- 2 tsp2 tsp olive oil
- 22 small sprig fresh rosemary
- 2 tbsp2 tbsp fresh parsley
- 1/2 tsp1/2 tsp salt
- pinch black pepper
- 2 tsp2 tsp pecorino romano
