italian

Roman Chickpea and Pasta Soup

Name: Roman Chickpea and Pasta Soup
Yield: 1 serving
Cuisine: italian
Ingredients: 197 g canned chickpeas, drained and rinsed; 43 g small pasta (ditalini or similar, dry); 103 g crushed tomatoes; 13 g olive oil; 7 g garlic; 3 g fresh rosemary; 300 g water; 1 g salt; 0.43 g black pepper

This simmered dish pairs canned chickpeas, drained and rinsed with small pasta, crushed tomatoes and garlic. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Easy

Balanced High satiety Heart friendly Vegetarian Vegan

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

26 g Protein

97 g Carbohydrates

20 g Fat

20 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

197g canned chickpeas, drained and rinsed 323 kcal
43g small pasta (ditalini or similar, dry) 160 kcal
103g crushed tomatoes 33 kcal
13g olive oil 115 kcal
7g garlic 10 kcal
1.72 tsp (3g) fresh rosemary 8 kcal
300g water 0 kcal
0.64 tsp (1g) salt 0 kcal
0.21 tsp (0g) black pepper 1 kcal

Cooking instructions

olive oilgarlicfresh rosemary
Heat olive oil in a small pot over medium heat. Add garlic and rosemary; cook 30 seconds until fragrant.
crushed tomatoes
Add crushed tomatoes and cook 2 minutes to deepen flavor.
canned chickpeaswater
Add chickpeas and water, bring to a simmer, and cook 8 minutes. Mash a spoonful of chickpeas against the pot to thicken slightly.
small pasta (ditalini or similar
Add small pasta and simmer until pasta is tender, 8-10 minutes, stirring occasionally.
saltblack pepper
Season with salt and black pepper. Let stand 2 minutes to thicken, then serve warm.