Chickpea Pasta Fagioli
User Reviews
4.0
6 reviews
Good
Chickpea Pasta Fagioli
Report
Chickpea Pasta Fagioli is a twist on the classic Italian soup recipe.
Share:
Ingredients
- 1 ounce pancetta diced (optional) *See Note*
- 1/2 yellow onion, diced
- 3 cloves garlic, grated or minced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 2 sprigs of rosemary
- 3 sprigs of thyme
- 1 bay leaf
- 1 teaspoon dried oregano, rubbed between the palms of your hands
- 1/4 teaspoon crushed red pepper flakes, optional
- Kosher salt and fresh ground black pepper to taste
- 1/2 cup dry white wine
- 28 ounces canned crushed tomatoes
- 32 ounces low sodium chicken broth, or vegetable broth
- 2 cups water
- parmesan cheese rind, optional, but recommended
- 3 cups chopped kale
- (2) 15 ounce cans chickpeas, rinsed and drained
- 1 1/2 cups pasta, such as ditalini, shells or cavatelli
- Parmesan cheese for topping the soup and crusty bread for serving.
Instructions
- Heat a large pot over medium-high heat and add the pancetta or oil if not using pancetta. Lightly brown the pancetta then add in the onion, carrots, celery, rosemary, thyme, bay leaf, oregano and crushed red pepper. Season with salt and pepper. Sauté for 2 minutes then add in the garlic and sauté another minute.
- Pour in the white wine and scrape up any bits off the bottom of the pot with a wooden spoon. Add the crushed tomatoes, broth, water, Parmesan cheese rind, kale and chickpeas. Stir to combine and raise the heat to high.
- Bring the soup to a boil and add the pasta. Reduce heat to medium and cook the soup for 7-10 minutes or until the pasta is al dente, stirring occasionally. The rosemary and thyme leaves will fall off the stems as soup cooks.
- When the pasta is al dente remove the herb stems, bay leaf and Parmesan cheese rind from soup. Serve the soup topped with shredded Parmesan cheese and a side of crusty bread.
Notes
- If you aren't using pancetta replace with 1 tablespoon of olive oil.
Nutrition Information
Show Details
Calories
551kcal
(28%)
Carbohydrates
91g
(30%)
Protein
27g
(54%)
Fat
10g
(15%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
6g
Cholesterol
7mg
(2%)
Sodium
760mg
(32%)
Fiber
18g
(72%)
Sugar
17g
(34%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 551 kcal
% Daily Value*
| Calories | 551kcal | 28% |
| Carbohydrates | 91g | 30% |
| Protein | 27g | 54% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 6g | 35% |
| Cholesterol | 7mg | 2% |
| Sodium | 760mg | 32% |
| Fiber | 18g | 72% |
| Sugar | 17g | 34% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.0
6 reviews
Good
Other Recipes
You'll Also Love
