Italian Pasta and Chickpea Soup
Italian Pasta and Chickpea Soup (Pasta e Ceci) is a hearty soup that makes a delicious meal with crusty bread and shaved Parmesan cheese.
Ingredients
- 2 tablespoons olive oil
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 2/3 cup chopped carrots
- 1 teaspoon minced garlic
- 1 teaspoon crushed red pepper flakes
- 2 whole bay leaves
- 32 ounces chicken broth
- 1.5 cups rotisserie chicken, optional
- 15 ounces chickpeas, rinsed and drained
- 4 ounces sun-dried tomatoes in oil, drained and chopped
- 1 medium yellow squash, chopped into 1/2-inch pieces
- 1 teaspoon Italian Seasoning
- 1 cup water
- 2 teaspoons salt
- 1/2 teaspoon black pepper
- 1 cup bow-tie pasta, uncooked
- Parmesan cheese, shaved for garnish
Instructions
- In a Dutch Oven over medium heat, sauté the chopped onion, carrots and celery in olive oil until softened, about 5 minutes. Add the crushed red pepper flakes, chicken broth, chicken, chickpeas, garlic and bay leaves. Stir and simmer uncovered for 20 minutes.
- Stir in the remaining ingredients and pasta, simmer for 15 more minutes. Remove bay leaves before serving. Garnish with shaved Parmesan cheese and serve with crusty bread or crackers. Recipe makes 4 servings.
Equipment
- 1 Dutch oven
- 1 sharp knife
- 1 small strainer
Notes
Chickpeas are nutritious, adding protein and fiber to so many recipes. They make this Italian soup hearty and flavorful, along with additional vegetables, including onion, celery, carrots, sun-dried tomatoes and yellow squash. Bow-tie pasta and chicken are added to make it a robust meal in a bowl.
Nutrition
Calories: 560kcalCarbohydrates: 55gProtein: 40gFat: 22gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gCholesterol: 90mgSodium: 2434mgPotassium: 1109mgFiber: 12gSugar: 10gVitamin A: 4278IUVitamin C: 42mgCalcium: 117mgIron: 5mg