Chickpea and Pasta Soup

Name: Chickpea and Pasta Soup
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 4
Cuisine: Global
Ingredients: 850 grams chickpeas, rinsed and drained; 411 grams diced tomatoes with roasted garlic; 177 milliliters ounces uncooked ditalini or other smaller macaroni-shaped pasta (about; 2 Tbsps chopped fresh parsley; 1 Tbsp finely chopped fresh rosemary; 3 garlic cloves, minced; 710 milliliters chopped kale; 2 liters low-sodium chicken broth; 1 Tbsp olive oil; 4 servings Shaved Parmesan cheese; 0 teaspoons pepper; 4 servings Garnish: fresh rosemary or parsley; 1 teaspoons salt

Chickpean and Pasta Soup might be just the main course you are searching for. This recipe serves 4. One serving contains 591 calories, 39g of protein, and 20g of fat. It is perfect for Autumn. Head to the store and pick up garnish: rosemary, rosemary, chicken broth, and a few other things to make it today. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert.

Instructions

Heat oil in a large pot over medium heat.

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Cooking Oil

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Pot

Add garlic, rosemary, and anchovies, and saut 1 minute.

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Anchovies

Rosemary

Garlic

Add tomato and next 4 ingredients, and bring to a boil; reduce heat, and simmer 20 minutes.

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Tomato

Add pasta; simmer 11 minutes or until pasta is al dente (softened but still firm). Stir in kale and parsley, and cook 5 minutes. To serve, top with Parmesan cheese.

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Parmesan