Pancetta and Chickpea Soup
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.
Heat a medium saucepan over medium heat; add 2 tablespoons olive oil to pan.
Add pancetta; cook over medium heat 5 minutes.
Add diced onion; cook until soft, about 5-7 minutes.
Add garlic to pan; cook about 3 minutes. Blend tomatoes (with juice) with an immersion blender until smooth.
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.
Add pasta to tomato mixture; ladle into 6 bowls.
Serve with a splash of olive oil, chopped parsley, and pepper.