Directions:
- Heat 1 tablespoon olive oil in a large Dutch oven over medium-high heat. Add onion, celery, and 2 garlic cloves; sauté 5 minutes. Reduce heat to medium, and cook 5 minutes or until lightly browned, stirring frequently. Stir in tomato paste. Add wine; cook 2 minutes, stirring frequently. Add water, grano, salt, and pepper. Cover and simmer 30 minutes. Add 1 teaspoon basil, chickpeas, and tomatoes. Cook 5 minutes or until thoroughly heated.
- Combine the cheese, parsley, 2 tablespoons basil, and 1 garlic clove. Ladle 1 1/3 cups soup into each of 6 bowls. Drizzle each serving with 1/2 teaspoon extravirgin olive oil; top each serving with about 2 tablespoons cheese mixture. Yield: 6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 248.04 Kcal (1038 kJ) | ||
| Calories from fat | 41.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.58g | 7% | |
|---|---|---|---|
| Cholesterol | 2.08mg | 1% | |
| Sodium | 446.49mg | 19% | |
| Potassium | 257.68mg | 5% | |
| Total Carbs | 36.14g | 12% | |
| Sugars | 4.22g | 17% | |
| Dietary Fiber | 2.29g | 9% | |
| Protein | 8.59g | 17% | |
| Vitamin C | 8.6mg | 14% | |
| Iron | 0.6mg | 3% | |
| Calcium | 81.8mg | 8% | |
| Amount Per 100 g | |||
| Calories | 61.87 Kcal (259 kJ) | ||
| Calories from fat | 10.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.14g | 7% | |
|---|---|---|---|
| Cholesterol | 0.52mg | 1% | |
| Sodium | 111.36mg | 19% | |
| Potassium | 64.27mg | 5% | |
| Total Carbs | 9.01g | 12% | |
| Sugars | 1.05g | 17% | |
| Dietary Fiber | 0.57g | 9% | |
| Protein | 2.14g | 17% | |
| Vitamin C | 2.2mg | 14% | |
| Iron | 0.1mg | 3% | |
| Calcium | 20.4mg | 8% | |
* 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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