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4.0 from 6 votes

Chickpea Pasta Fagioli

Chickpea Pasta Fagioli is a twist on the classic Italian soup recipe.

Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 6 servings
Calories: 551 kcal
Course: Soup
Cuisine: Italian , Vegan

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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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

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

% 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.