Directions:
- Combine chickpeas, broth, tomatoes, 2 tablespoons oil, garlic, rosemary, and crushed red pepper in a large Dutch oven or soup pot.
- Bring to a boil over high heat.
- Decrease heat to med-low and simmer for 20 minutes.
- Transfer half the soup to a blender or food processor and process until smooth.
- Return the pureed soup to the pot; season with salt and pepper.
- Bring to a boil over high heat.
- Add pasta and cook, stirring often to prevent it from sticking to the bottom, until the pasta is just tender, about 10 minutes.
- Drizzle 1/2 teaspoon oil over each serving and serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 213.27 Kcal (893 kJ) | ||
| Calories from fat | 119.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.32g | 20% | |
|---|---|---|---|
| Sodium | 251.67mg | 10% | |
| Potassium | 314.17mg | 7% | |
| Total Carbs | 18.08g | 6% | |
| Sugars | 1.16g | 5% | |
| Dietary Fiber | 0.82g | 3% | |
| Protein | 8.8g | 18% | |
| Vitamin C | 2.9mg | 5% | |
| Iron | 0.7mg | 4% | |
| Calcium | 18.9mg | 2% | |
| Amount Per 100 g | |||
| Calories | 58.2 Kcal (244 kJ) | ||
| Calories from fat | 32.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.63g | 20% | |
|---|---|---|---|
| Sodium | 68.68mg | 10% | |
| Potassium | 85.73mg | 7% | |
| Total Carbs | 4.93g | 6% | |
| Sugars | 0.32g | 5% | |
| Dietary Fiber | 0.22g | 3% | |
| Protein | 2.4g | 18% | |
| Vitamin C | 0.8mg | 5% | |
| Iron | 0.2mg | 4% | |
| Calcium | 5.2mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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