Chickpea and Pasta Soup
2 Tbsp. olive oil (more for garnish)
1 spring of rosemary
2 cloves garlic, minced
2 anchovy fillets
1 medium onion, diced
2 medium carrots, diced
2 ribs of celery, sliced
1 bay leaf
1/2 tsp. dried thyme leaves
1 (15 oz.) can Italian diced tomatoes
2 (15 oz.) cans chickpea, drained and rinsed
6 cups water
3 tsp. chicken bouillon
1/4 tsp. black pepper, or to taste
1/8 tsp. red pepper flakes, or to taste
1/2 cup Gemelli pasta, dry (or any other small shape)
Kosher salt to taste
Parmesan for garnish
Heat oil in large soup pot or Dutch oven over medium heat. Add rosemary sprig, garlic, and anchovies and saute 1 minute to melt the anchovies. Add onion, carrots and celery, saute until onion has softened. Add the bay leaf and thyme, stir to combine and bloom the dried thyme.
Add tomatoes, chickpeas, water and bouillon. Season with black pepper and red pepper flakes. Bring to a boil, reduce to a simmer and simmer 20 minutes. Remove rosemary sprig and bay leaf. Carefully remove a cup of the chickpeas, vegetables and broth. Puree in a blender and return puree to the pot, stir into the soup to thicken the broth.
Add pasta, and cook 10 minutes or just until pasta is al dente. Taste for seasoning and season with salt and more pepper, if necessary. Garnish each serving with Parmesan and a drizzle of olive oil.
Variation: Garnish with hot chili oil instead of Parmesan and olive oil. It is spicy good!
Nutritional Information per serving*: Calories 306.8, Total Fat 8.0 g, Cholesterol 1.8 mg, Sodium 975.1 mg**, Potassium 361.4 mg, Total Carbohydrate 49.4 g, Dietary Fiber 7.8 g, Sugars 6.2 g, Protein 10.0 g
WW P+ 8
*Information from the Sparkrecipes calculator. NI may vary depending on the brand or size of the ingredients used to prepare it.
**Next time I make this recipe I will omit the water and chicken bouillon and use low sodium, fat free chicken broth. I think this will lower the sodium a bit.
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