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Pasta e Ceci (Italian Chickpea Soup)
A COUPLE COOKS14Ingredients
30Minutes
340Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 medium onion
- 4 garlic cloves
- 1 bunch Tuscan kale (also called Lacinato or dinosaur kale, or cavolo nero)
- 2 Tbsp. olive oil
- 2 Tbsp. tomato paste
- 1 qt. vegetable broth
- 28 oz. fire roasted tomatoes (can crushed)
- 1/2 cup basil leaves (chopped, plus additional for serving if desired)
- 15 oz. chickpeas (drained and rinsed)
- 1/2 tsp. dried oregano (each, and dried thyme)
- 2 pinches red pepper flakes
- 1/4 cup grated Parmesan cheese (*, omit for vegan)
- 1 tsp. kosher salt
- 3/4 cup short pasta (gluten-free or legume pasta: we used rigatoni)
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NutritionView More
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340Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories340Calories from Fat90 |
| % DAILY VALUE |
| Total Fat10g15% |
| Saturated Fat2g10% |
| Trans Fat |
| Cholesterol10mg3% |
| Sodium2280mg95% |
| Potassium930mg27% |
| Protein14g |
| Calories from Fat90 |
| % DAILY VALUE |
| Total Carbohydrate51g17% |
| Dietary Fiber9g36% |
| Sugars5g |
| Vitamin A50% |
| Vitamin C45% |
| Calcium20% |
| Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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