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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 342.6
  • Total Fat: 11.7 g
  • Cholesterol: 5.7 mg
  • Sodium: 383.4 mg
  • Total Carbs: 46.7 g
  • Dietary Fiber: 7.4 g
  • Protein: 12.7 g

View full nutritional breakdown of Chickpea Pasta soup, with Bacon calories by ingredient
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Chickpea Pasta soup, with Bacon

Submitted by: NATBAER

Introduction

A recipe I found in my sister's italian cookbook and a family favorite. The original calls for pancetta, but I use bacon due to cost. Make sure to use fresh Rosemary. A recipe I found in my sister's italian cookbook and a family favorite. The original calls for pancetta, but I use bacon due to cost. Make sure to use fresh Rosemary.
Number of Servings: 6

Ingredients

    2 cans chickpeas, drained and rinsed
    3 cloves garlic, two whole, but crushed, and one minced
    1 bay leaf
    3 tbsp olive oil
    ground pepper and salt, to taste
    1/4 cup diced bacon or pancetta (about 2 thick slices, and I use uncured)
    1-2 sprigs Rosemary
    2.5 cups water
    2 cups Ditalini or other short pasta (any that will hold a heavy sauce)
    Fresh grated parmesan cheese, optional

Directions

Cover chickpeas with water. Add Bay leaf and 2 cloves garlic. Add salt and pepper to taste. Bring to a boil, then reduce heat and simmer 15 minutes.
Meanwhile, add bacon, oil, minced garlic, and rosemary to a skillet and cook over medium heat. You want to bacon to cook in the oil slowly, not to get too crisp.
Mash about 1/2 the chickpea mixture or blend with an immersion blender to make soup thick. Add bacon, with the oils to mixture. Add 2.5 cups water and bring to a boil. Add Pasta and cook until done, about 10 minutes.
Let sit 5 minutes to thicken.
Discard Bay leaf and Rosemary stems.
Serve with a little parmesan sprinkled on top.

Number of Servings: 6

Recipe submitted by SparkPeople user NATBAER.






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