Chickpea Pasta Fagioli
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4 reviews
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Chickpea Pasta Fagioli
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Chickpea Pasta Fagioli is a twist on the classic Italian soup recipe.
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Ingredients
- 1 ounce pancetta diced (optional) *See Note*
- 1/2 yellow onion diced
- 3 cloves garlic grated or minced
- 2 carrot peeled and diced
- 2 celery diced, stalks
- 2 rosemary sprigs
- 3 thyme sprigs
- 1 bay leaf
- 1 teaspoon oregano rubbed between the palms of your hands, dried
- 1/4 teaspoon crushed red pepper flakes optional
- kosher salt fresh ground, to taste
- black pepper fresh ground, to taste
- 1/2 cup white wine dry
- 28 ounces crushed tomatoes canned
- 32 ounces chicken broth or vegetable broth, low sodium
- 2 cups water
- Parmesan cheese rind optional, but recommended
- 3 cups kale chopped
- (2) chickpeas rinsed and drained, 15 ounce cans
- 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
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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%)
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.
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User Reviews
Overall Rating
4
4 reviews
Good
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