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Pasta & Chickpea Soup (Pasta e ceci)

:  January/February 1994

Your rating: None Average: 4.3 (6 votes)

This thick soup is full of chickpeas, tomatoes, fresh rosemary and pasta. Convenient pantry items makes it the perfect solution for harried weeknights.


READER'S COMMENT:
"The recipe ended up pretty bland, had to add extra black pepper and red pepper flakes and even a little salt. "
Pasta & Chickpea Soup (Pasta e ceci) Recipe

6 servings, 1 1/2 cups each

Active Time:

Total Time:

Nutrition Profile

Low calorie | Low cholesterol | Low saturated fat | Heart healthy | Healthy weight | High fiber |

View Our Nutrition Guidelines »

Ingredients

  • 2 teaspoons extra-virgin olive oil
  • 2 cloves garlic, finely chopped
  • 1 14-ounce can plum tomatoes, drained
  • 1 large sprig fresh rosemary, or 1 1/2 teaspoons crushed dried
  • 2 15-ounce cans reduced-sodium beef broth
  • 2 cups water
  • 2 19-ounce cans chickpeas, rinsed, divided
  • 6 ounces whole-wheat elbow macaroni, or cavatappi
  • 1/2 teaspoon freshly ground pepper
  • 1/3 cup grated Pecorino Romano, or Parmesan cheese

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Preparation

  1. Heat oil in a large pot over low heat. Add garlic and cook, stirring, until golden, about 1 minute. Add tomatoes and rosemary; simmer for 5 minutes, crushing tomatoes with a fork or potato masher. Pour in broth and water; bring to a simmer over medium heat.
  2. Meanwhile, mash 1 cup chickpeas in a small bowl with a fork or potato masher. Stir the mashed chickpeas, pasta and pepper into the tomato-broth mixture. Simmer, uncovered, until the pasta is tender, 8 to 10 minutes or according to package directions. Stir in the remaining whole chickpeas and heat through. If using fresh rosemary, remove the sprig. Serve the soup with a sprinkling of grated cheese.

Nutrition

Per serving: 319 calories; 6 g fat ( 2 g sat , 2 g mono ); 5 mg cholesterol; 53 g carbohydrates; 0 g added sugars; 15 g protein; 10 g fiber; 394 mg sodium; 412 mg potassium.

Nutrition Bonus: Folate (26% daily value), Iron (18% dv), Magnesium (20% dv), Selenium (35% dv), Zinc (15% dv).

Carbohydrate Servings: 3

Exchanges: 3 1/2 starch, 1 lean meat


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Recipe Categories

Season
Fall
Spring
Winter
Meal/Course
Dinner

Lunch
Health & Diet Considerations
High fiber
Healthy weight
Heart healthy
Low saturated fat
Low cholesterol
Low calorie
Preparation/ Technique
Saute
Main Ingredient
Beans/Legumes
Servings
6
Total Time
30 minutes or less
Ease of Preparation
Easy
Ethnic/Regional
Italian
Type of Dish
Soups/stews
Pasta
Style/Theme
Quick (total 30 min. or less)
Entertaining, casual
Publication
January/February 1994
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