Tuscan Chick Pea Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 cup small sea shell pasta, uncooked2 T olive oil1 small onion; chopped6 cloves garlic; minced2 tsp dried rosemary1 bay leaf1/2 tsp crushed red pepper flakes1/2 cup sun-dried tomatoes in olive oil; drained and chopped1 medium carrot; chopped2 (16 oz) cans chick peas; drained2 T Parmesan cheese; grated
1) Cook pasta according to directions.
2) Meanwhile, in a medium saucepan, heat olive oil over medium heat. Add onion, garlic, rosemary, bay leaf and red pepper flakes. Cook for 3-4 minutes or until onions start to sweat. Add 2 cups water, tomatoes, carrot and chick peas, reserving 1 cup of the chick peas (set aside). Bring to a boil, stirring occasionally, then reduce heat, cover and simmer for 8-10 minutes.
3) Remove from heat and let cool for about 10-15 minutes. Then puree vegetable mixture in a food processor and return to saucepan. Add pasta and remaining chick peas and heat through, adding water if soup is too thick. Serve with grated Parmesan cheese.
Makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user RDASKALOS.
2) Meanwhile, in a medium saucepan, heat olive oil over medium heat. Add onion, garlic, rosemary, bay leaf and red pepper flakes. Cook for 3-4 minutes or until onions start to sweat. Add 2 cups water, tomatoes, carrot and chick peas, reserving 1 cup of the chick peas (set aside). Bring to a boil, stirring occasionally, then reduce heat, cover and simmer for 8-10 minutes.
3) Remove from heat and let cool for about 10-15 minutes. Then puree vegetable mixture in a food processor and return to saucepan. Add pasta and remaining chick peas and heat through, adding water if soup is too thick. Serve with grated Parmesan cheese.
Makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user RDASKALOS.
Nutritional Info Amount Per Serving
- Calories: 300.4
- Total Fat: 12.5 g
- Cholesterol: 1.3 mg
- Sodium: 681.9 mg
- Total Carbs: 42.8 g
- Dietary Fiber: 9.2 g
- Protein: 12.0 g
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