Chickpea and Pasta Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Olive Oil, 1.5 tsp Onion, chopped Carrots, 1.5 cup, grated Garlic, 1 tsp Pasta, whole wheat elbows, 8 oz uncooked Water 3.5 C.Vegetable bouillon, 2 t.Thyme, dried, 1 t.Cumin, 0.5 t.Salt-free seasoning 2 t. Stewed Tomatoes, 0.5 cup Canned Chick Peas 2C.Parsley, dried, 1 T.
Saute onion, garlic and carrots about 5 minutes til softened. . Blend 1 c. of chickpeas with the tomatoes until creamy.
Add water, bouillon, spices and pasta. Cover and cook at medium low heat 12-15 minutes. Add blended mixture, 1c. of chickpeas, and parsley and cook 4-5 minutes.
Number of Servings: 6
Recipe submitted by SparkPeople user KATHMARY.
Add water, bouillon, spices and pasta. Cover and cook at medium low heat 12-15 minutes. Add blended mixture, 1c. of chickpeas, and parsley and cook 4-5 minutes.
Number of Servings: 6
Recipe submitted by SparkPeople user KATHMARY.
Nutritional Info Amount Per Serving
- Calories: 187.6
- Total Fat: 1.4 g
- Cholesterol: 0.0 mg
- Sodium: 508.7 mg
- Total Carbs: 40.0 g
- Dietary Fiber: 5.8 g
- Protein: 5.6 g
Member Reviews
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JODELL77
This soup was delicious, however I noticed that the nutritional info did not include the calories for the chickpeas. When adding the 2 cups of chickpeas it adds about 95 calories per serving, but it also adds 3.5 grams of fiber and 4 grams of protein!! Still a very healthy and filling soup! - 4/13/10