Chickpea Pasta soup, with Bacon
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 cans chickpeas, drained and rinsed3 cloves garlic, two whole, but crushed, and one minced1 bay leaf3 tbsp olive oilground pepper and salt, to taste1/4 cup diced bacon or pancetta (about 2 thick slices, and I use uncured)1-2 sprigs Rosemary2.5 cups water2 cups Ditalini or other short pasta (any that will hold a heavy sauce)Fresh grated parmesan cheese, optional
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.
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.
Nutritional Info 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
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