Italian · Dinner
Chickpea and Pasta Soup
Chickpeas and small pasta simmer together in a garlic and rosemary tomato broth, finished with olive oil and parmesan. A rustic Roman-style minestra built on canned tomatoes, sofrito of onion and celery, and ditalini cooked directly in the broth until it turns thick and starchy.
$3
10 minsPrep
25 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
420Calories
18.8gProtein
11gFat
64.2gCarbs
8.6gSugar
14.2gFiber
1070mgSodium
4mgChol
2.4gSat Fat
920mgPotassium
180mgCalcium
4.6mgIron
0.1mcgVitamin B12
10mgVitamin C
vegan
vegetarian
low-calorie
low-cholesterol
high-fiber
mediterranean
all-time-classics
vegan
low-chol
Instructions
1
Prep
Drain and rinse the chickpeas. Finely dice the onion and celery, and mince the garlic.
2
Simmer
Warm the olive oil in a saucepan over medium heat. Add the onion, celery, and garlic; cook for 4 minutes until softened. Stir in the rosemary, canned tomato, chickpeas, and vegetable stock. Simmer for 10 minutes.
3
Boil
Add the ditalini pasta and cook over medium heat for 9 minutes, stirring occasionally, until tender and the soup thickens.
4
Plate
Remove the rosemary sprig, season with salt and pepper, drizzle with olive oil, and top with parmesan.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 420g420g chickpeas
- 74g74g ditalini pasta
- 4 cloves4 cloves garlic
- 40g40g onion
- 22 small celery stalk
- 2 sprig2 sprig fresh rosemary
- 140g2.5 oz, a quarter of a 14.5 oz can canned crushed tomato
- 480ml480ml vegetable stock
- 4 tsp4 tsp olive oil, plus extra to finish
- 14g14g parmesan
