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2 teaspoons extra-virgin olive oil
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2 cloves garlic, finely chopped
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1 14-ounce can plum tomatoes, drained
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1 large sprig fresh rosemary, or 1 1/2 teaspoons crushed dried
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2 15-ounce cans reduced-sodium beef broth
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2 cups water
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2 19-ounce cans chickpeas, rinsed, divided
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6 ounces whole-wheat elbow macaroni, or cavatappi
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½ teaspoon freshly ground pepper
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1/3 cup grated Pecorino Romano, or Parmesan cheese
Pasta e Ceci Pasta & Chickpea Soup
This thick soup is full of ceci (Italian for chickpeas), tomatoes, fresh rosemary and pasta. Convenient pantry items makes it the perfect solution for harried weeknights. To make this soup vegetarian simply swap reduced-sodium vegetable broth for the beef broth.
Nutrition Information
128
Calories
11g
Carbohydrates
24g
Protein
245mg
Potassium
3g
Fiber
13g
Sugar
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