Recipes from Italy · by Silvana Nava★ 5.0 (2)
Pasta e Ceci Recipe
NUTRITION · PER SERVING55M COOK
CAL 33%·PRO 59%
CARBS 104G63% OF CAL
16G FIBER16G SUGAR72G OTHER
FAT 16G21% OF CAL
2G SAT14G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A rustic Italian soup of chickpeas and ditalini pasta in a creamy, herbaceous broth made rich by blending some chickpeas. Hearty, warming, and deeply flavored with rosemary and soffritto, ideal for winter.
mainitaliansouppastabeans🌀 blender🍲 stockpotdairy freeveganvegetarian
View the full recipe on Recipes from Italy →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 200 g pasta (- 7 oz, ditaloni or short pasta of your choice)
- 700 g chickpeas
- 1 onion (- medium, finely chopped)
- 2 cloves garlic (- peeled and left whole)
- 1 carrot (- medium, finely chopped)
- 1 celery stalk (- medium, finely chopped)
- 2 sprigs rosemary
- 1 ½ liters broth (- 6 ⅓ cups, warm, made with vegetable )
- salt (- to taste)
- pepper (- to taste)
- 50 g olive oil (- 4 tablespoons, extra virgin )
At a glance
PER SERVING · TIME 55M
CAL 33%·PRO 59%
CARBS 104G63% OF CAL
16G FIBER16G SUGAR72G OTHER
FAT 16G21% OF CAL
2G SAT14G 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
- 40m
- Sodium
- 854mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1047mg
- Calcium
- 94mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 854MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.