Belly Full · by Amy Flanigan★ 5.0 (58)
Pasta e Ceci
NUTRITION · PER SERVING25M COOK
CAL 16%·PRO 23%
CARBS 46G56% OF CAL
7G FIBER8G SUGAR31G OTHER
FAT 12G34% OF CAL
4G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Hearty pasta and chickpea soup in a tomato broth with carrots, onion, and herbs. A comforting Italian peasant dish that's ready in under 30 minutes.
mainitaliansouppastabeans🍲 stockpotvegetarian
View the full recipe on Belly Full →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 tablespoons unsalted butter
- 2 tablespoons extra virgin olive oil
- 1 medium sweet onion (, finely diced)
- 1 large carrot (, peeled and diced)
- 3 cloves garlic (, minced)
- 2 tablespoons tomato paste
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 15 ounce can chickpeas (, rinsed and drained)
- 1 1/2 cups dried ditalini pasta
- 6 cups low-sodium vegetable broth
- salt and freshly ground black pepper (, to taste)
- 1/3 cup grated Parmesan cheese
At a glance
PER SERVING · TIME 25M
CAL 16%·PRO 23%
CARBS 46G56% OF CAL
7G FIBER8G SUGAR31G OTHER
FAT 12G34% OF CAL
4G 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
- 10m
- Cook
- 15m
- Sodium
- 523mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 213mg
- Calcium
- 116mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 523MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.