Quick Chickpea And Pasta Soup Recipe

Summary

Difficulty LevelEasyHealth IndexAverage
CuisineCourse
DishMain Ingredient
Interest Group

Ingredients

 Olive oil1 Tablespoon
 Onion1 Medium, chopped
 Garlic2 Clove (10 gm), finely chopped
 Dried basil/Italian herbs1⁄2 Teaspoon
 Tomato paste2 Tablespoon
 Chicken stock/Vegetable stock5 Cup (80 tbs)
 Small pasta shells3⁄4 Cup (12 tbs)
 Canned chickpeas19 Ounce (1 Can)

Nutrition Facts

Serving size: Complete recipe

Calories 1570 Calories from Fat 329

% Daily Value*

Total Fat 37 g57.2%

Saturated Fat 6.7 g33.4%

Trans Fat 0 g

Cholesterol 36 mg

Sodium 3366.8 mg140.3%

Total Carbohydrates 240 g80%

Dietary Fiber 31.9 g127.6%

Sugars 33.7 g

Protein 69 g138.6%

Vitamin A 16.9% Vitamin C 82.2%

Calcium 33.8% Iron 75.3%

*Based on a 2000 Calorie diet

Directions

1. In a large saucepan, heat oil over medium heat. Add onion, garlic and basil; cook, stirring, for 2 minutes or until softened. Add tomato paste; cook, stirring for 30 seconds.
2. Add stock; bring to a boil. Stir in pasta and chickpeas,-partially cover and cook, stirring occasionally, for 8 to 10 minutes or until pasta is just tender. Season with salt and pepper to taste. Ladle soup into bowls and serve sprinkled with Parmesan cheese.
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