Well Plated · by Erin Clarke★ 4.8 (12)
Pasta e Ceci
NUTRITION · PER SERVING25M COOK
CAL 31%·PRO 42%
CARBS 64G41% OF CAL
13G FIBER38G OTHER13G TOTAL SUGAR
FAT 34G49% OF CAL
7G SAT27G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A comforting Italian pasta and chickpea soup with a rich tomato sauce, finished with parmesan and fresh parsley. This simple pantry-friendly dish is hearty and satisfying.
mainitalianpastasoupbeans🫕 dutch oven🥄 saucepanvegetarian
View the full recipe on Well Plated →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 1 (15-ounce) can reduced-sodium chickpeas
- Water
- 2 tablespoons olive oil
- 3 cloves garlic (minced (about 1 tablespoon))
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 cup good-quality store-bought marinara sauce (I like Delallo, Rao's, and Carbone)
- ½ cup uncooked ditalini pasta (or another small shape; about 2 ounces)
- Parmesan rind (optional (add it if you have it))
- ¼ cup grated Parmesan cheese (for serving)
- Chopped fresh basil or parsley (for serving)
- Good quality extra-virgin olive oil (for serving)
At a glance
PER SERVING · TIME 25M
CAL 31%·PRO 42%
CARBS 64G41% OF CAL
13G FIBER38G OTHER13G TOTAL SUGAR
FAT 34G49% OF CAL
7G SAT27G 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
- 5m
- Cook
- 20m
- Sodium
- 1558mg
- Total sugar
- 13g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 776mg
- Calcium
- 255mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 1558MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.