Chickpea and Pasta Soup Recipe

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Ingredients:

Serving

1 tbsp olive oil
3 garlic cloves, minced
1 tbsp finely chopped fresh rosemary
3 anchovies, finely minced (optional)
1 (14.5-oz) can diced tomatoes with roasted garlic
8 cups low-sodium chicken broth
2 (15-oz) cans chickpeas, rinsed and drained
1/2 tsp salt
1/4 tsp pepper
4 oz uncooked ditalini or other smaller macaroni-shaped pasta (about 3/4 cup)
3 cups chopped kale
2 tbsp chopped fresh parsley
shaved parmesan cheese
garnish: fresh rosemary or parsley

Directions:

Heat oil in a large pot over medium heat. Add garlic, rosemary, and anchovies, and sauté 1 minute. Add tomato and next 4 ingredients, and bring to a boil; reduce heat, and simmer 20 minutes. 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. Garnish, if desired.
Note: The soup thickens as it stands. To reheat, thin with water or additional chicken broth.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	876.43 Kcal (3669 kJ)
Calories from fat	339.87 Kcal
		% Daily Value*
Total Fat	37.76g	58%
Sodium	1943.08mg	81%
Potassium	2864.53mg	61%
Total Carbs	103.24g	34%
Sugars	3.29g	13%
Dietary Fiber	3.34g	13%
Protein	59.51g	119%
Vitamin C	258.4mg	431%
Vitamin A	2mg	67%
Iron	5.7mg	31%
Calcium	441mg	44%

Amount Per 100 g
Calories	37.21 Kcal (156 kJ)
Calories from fat	14.43 Kcal
		% Daily Value*
Total Fat	1.6g	58%
Sodium	82.5mg	81%
Potassium	121.62mg	61%
Total Carbs	4.38g	34%
Sugars	0.14g	13%
Dietary Fiber	0.14g	13%
Protein	2.53g	119%
Vitamin C	11mg	431%
Vitamin A	0.1mg	67%
Iron	0.2mg	31%
Calcium	18.7mg	44%

* 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.