An Italian in my Kitchen · by Rosemary Molloy★ 4.8 (17)
Italian Chickpea Soup
NUTRITION · PER SERVING65M COOK
CAL 17%·PRO 28%
CARBS 51G59% OF CAL
7G FIBER0G ADDED7G INTRINSIC38G OTHER7G TOTAL SUGAR
FAT 10G26% OF CAL
2G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A comforting Italian soup with chickpeas, pasta, tomatoes, and aromatic vegetables in a light broth. Topped with parmesan, it's a satisfying, protein-rich main course.
mainitaliansouppastabeansvegetarian
View the full recipe on An Italian in my Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 5- 1 cup dried chick peas soaked overnight in 5 cups of water garbanzo beans, rinse before cooking* ((2 cups / 330 grams soaked))
- 2 tablespoons olive oil
- 1 -2 cloves garlic (minced)
- 2 medium carrots (chopped)
- 1 -2 stalks celery (chopped)
- ½ - 1 teaspoon salt
- ½ teaspoon basil
- 1 teaspoon oregano
- 1 dash thyme
- 1 tablespoon fresh Italian parsley finely chopped
- 1-2 dashes hot pepper flakes to taste
- ½ cup tomato puree
- 4½ cups water or vegetable broth
- 1 cup dried small pasta (eg Ditali, shells, wheels)
- ¼ cup freshly grated parmesan cheese
At a glance
PER SERVING · TIME 65M
CAL 17%·PRO 28%
CARBS 51G59% OF CAL
7G FIBER0G ADDED7G INTRINSIC38G OTHER7G TOTAL SUGAR
FAT 10G26% OF CAL
2G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 50m
- Sodium
- 503mg
- Total sugar
- 7g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 665mg
- Calcium
- 127mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 503MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.