Pancetta and Chickpea Soup

Name: Pancetta and Chickpea Soup
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 454 grams peeled tomatoes (with juice); 3 garlic cloves, sliced; 473 milliliters lower-sodium vegetable broth; 439 grams no-salt-added chickpeas, rinsed and drained; 2 Tbsps olive oil; 6 servings Olive oil; 113 grams thinly sliced pancetta; 2 teaspoons chopped parsley; 227 grams fregola pasta (or Israeli couscous); 0 teaspoons pepper; 1 yellow onion, diced

Pancettan and Chickpea Soup might be just the soup you are searching for. One portion of this dish contains about 11g of protein, 27g of fat, and a total of 435 calories. This recipe serves 6. This recipe covers 13% of your daily requirements of vitamins and minerals. It is perfect for Autumn. It is a good option if you're following a dairy free diet. From preparation to the plate, this recipe takes around 45 minutes. If you have parsley, garlic cloves, lower-sodium vegetable broth, and a few other ingredients on hand, you can make it.

Instructions

Heat a medium saucepan over medium heat; add 2 tablespoons olive oil to pan.

Ingredients you will need

Olive Oil

Equipment you will use

Sauce Pan

Frying Pan

Add pancetta; cook over medium heat 5 minutes.

Ingredients you will need

Pancetta

Add diced onion; cook until soft, about 5-7 minutes.

Ingredients you will need

Onion

Add garlic to pan; cook about 3 minutes. Blend tomatoes (with juice) with an immersion blender until smooth.

Ingredients you will need

Tomato

Garlic

Juice

Equipment you will use

Immersion Blender

Frying Pan

Add tomatoes, chickpeas, and vegetable broth to onion mixture; bring to a gentle boil. Cook 10 minutes. In a large pan, cook pasta until al dente (1 minute less than package instructions); drain.

Ingredients you will need

Vegetable Broth