How To Make Chickpea and Pasta Soup
The tender chickpeas in this pasta soup make this dish a lot more filling. Make a rich bowl flavored with garlic and rosemary in just under one hour!
Preparation: 15 minutes
Cooking: 35 minutes
Total: 50 minutes
Serves:
Ingredients
- 1tbspolive oil
- 7garlic cloves,minced
- 2tbspfresh rosemary,chopped
- 2cupstomatoes,crushed
- 2cupschicken broth,low fat and low sodium
- 1cupchickpeas,cooked
- 1cupelbow macaroni,cooked
- salt and pepper,to taste
Instructions
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In a large pot over medium heat, combine the oil and garlic and sauté for 3 minutes.
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Stir in the rosemary and sauté for 2 more minutes. Add the tomatoes and simmer for 15 minutes.
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Add the broth and chickpeas and simmer for an additional 10 minutes. Then, add the macaroni and allow to heat through completely, for about 5 more minutes. Season with salt and pepper to taste.
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Serve warm, and enjoy!
Nutrition
- Calories: 255.92kcal
- Fat: 5.66g
- Saturated Fat: 0.86g
- Monounsaturated Fat: 2.62g
- Polyunsaturated Fat: 1.48g
- Carbohydrates: 40.44g
- Fiber: 5.52g
- Sugar: 6.64g
- Protein: 11.86g
- Cholesterol: 2.40mg
- Sodium: 435.74mg
- Calcium: 40.87mg
- Potassium: 505.42mg
- Iron: 2.13mg
- Vitamin A: 23.64µg
- Vitamin C: 9.51mg
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