Italian Chickpea and Pasta Soup Pasta e Ceci High Protein
Roman pasta e ceci with rosemary and olive oil — 26g protein, the ancient Roman street food made a high-protein meal.
5mPrep
20mCook
2Servings
360Calories
26gProtein
Ingredients
- 200 gchickpeas (canned)
- 60 gditalini pasta (or small pasta)
- 2 unitgarlic cloves
- 1 sprigrosemary
- 100 gcrushed tomatoes
- 400 mllow-sodium chicken broth
- 1 pieceParmigiano rind
- 1 tspolive oil
- 1salt, pepper, chili
Ingredients
- 200 g chickpeas (canned)
- 60 g ditalini pasta (or small pasta)
- 2 unit garlic cloves
- 1 sprig rosemary
- 100 g crushed tomatoes
- 400 ml low-sodium chicken broth
- 1 piece Parmigiano rind
- 1 tsp olive oil
- to taste salt, pepper, chili
Instructions
- Sauté garlic and rosemary in oil. Add tomatoes and cook 2 minutes.
- Add chickpeas (half mashed for creaminess), broth, and Parmigiano rind. Simmer 10 minutes.
- Add pasta and cook al dente in the soup. Remove rind, season, serve with olive oil.