Pasta & Chickpea Soup
Servings Prep Time
6people 15minutes
Cook Time
40minutes
Servings Prep Time
6people 15minutes
Cook Time
40minutes
Ingredients
  • 1small red onion
  • 1medium carrot
  • 1stalk celery
  • 1large clove garlic
  • 1 1/2teaspoons dried rosemary
  • 1 1/2tablespoons olive oil
  • 128-ounce can diced organic tomatoes, undrained
  • 115-ounce can drained chickpeas (garbanzo beans)
  • 4cups chicken broth or vegetable broth
  • 1tablespoon tomato paste
  • 1 bay leaf
  • 14-inch square Parmigiano-Reggiano rind
  • 1cup small pasta tubessuch as ditalini
  • Salt and pepperto taste
Instructions
  1. Finely chop the onion, carrot, celery, garlic and rosemary. Set a 3-quart pan over medium heat. Add olive oil and the chopped vegetables and cook 10 minutes until the vegetables are soft.
  2. Pour in tomatoes, chickpeas, broth, tomato paste, bay leaf and cheese rind. Add salt and pepper to taste.
  3. Simmer soup for 30 minutes, stirring occasionally. Remove the softened cheese rinds and set aside. Add pasta and cook for another 5-8 minutes. Peel the hard outer layer off the rind and cut the cheese into 1/4-inch cubes and return to the soup. Ladle into bowls and serve with extra Parmigiano-Reggiano cheese.
Recipe Notes
Nutrition Facts
Pasta & Chickpea Soup
Amount Per Serving
Calories 305
* Percent Daily Values are based on a 2000 calorie diet.

Calories 305,Fat 9,Perfat 26,Cholesterol 10,Carbo 42,Protein 16,Fiber N/A,Sodium N/A