A cousin of pasta e fagioli, this cozy soup features chickpeas instead of white beans.
- 1 Tbs. olive oil
- 1 medium onion, chopped (11/2 cups)
- 3 sprigs fresh rosemary
- 2 cloves garlic, minced (2 tsp.)
- 3 plum or Roma tomatoes, seeded and chopped (2 cups)
- 1 15-oz. can chickpeas, rinsed and drained, or 11/2 cups cooked chickpeas
- 4 cups low-sodium vegetable broth
- 1/2 cup ditalini or tubetti
- 1/2 tsp. freshly ground black pepper
- 6 Tbs. grated Parmesan cheese
- 2 Tbs. finely chopped fresh basil or parsley, for garnish
1. Heat oil in large soup pot or Dutch oven over medium heat. Add onion and rosemary sprigs, and sauté 5 to 7 minutes, or until onion has softened.
2. Add garlic, and sauté 30 seconds. Add tomatoes, and season with salt, if desired. Sauté 3 to 5 minutes. Remove rosemary sprigs.
3. Add chickpeas, and slightly mash with fork or potato masher to thicken soup.
4. Add broth, and bring to a boil. Add pasta, and cook 1 minute less than package directions suggest. 5. Season soup with salt, if desired, and pepper. Garnish each serving with 1 Tbs. Parmesan and 1 tsp. basil.
- Calories: 160
- Carbohydrate Content: 23 g
- Cholesterol Content: 4 mg
- Fat Content: 5 g
- Fiber Content: 2 g
- Protein Content: 7 g
- Saturated Fat Content: 1 g
- Sodium Content: 545 mg
- Sugar Content: 4 g