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Chickpea And Pasta Soup

Fettuccine.Inn's picture
Ingredients
  Non-stick cooking spray 1
  Onion 1 Small, chopped
  Garlic 2 Clove (10 gm), minced
  Dried oregano leaves 2 Teaspoon
  Dried rosemary 1⁄2 Teaspoon
  Canned 30% less salt chicken broth 29 Ounce (2 Cans, 14 1/2 Ounce Each)
  Zucchini and tomatoes 15 1⁄2 Ounce (1 Can)
  Canned chickpeas 7 1⁄2 Ounce, rinsed well, drained (1/2 Of 15 Ounce Can)
  Low fat cheese tortellini 9 Ounce (1 Package)
  Salt 1⁄4 Teaspoon
  Black pepper 1⁄4 Teaspoon
Directions

GETTING READY
1) Take a large saucepan, spray with cooking spray, and heat over medium heat until hot.

MAKING
2) Saute garlic and onion until soft and then stir in oregano and rosemary.
3) Cook for a minute and then add chicken broth, tomatoes, chickpeas, and zucchini.
4) Bring it to boil and add tortellini.
5) Reduce the heat, keep it uncovered, and let it simmer until tortellini are done.

SERVING
6) Sprinkle salt and pepper and serve.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Zucchini
Interest: 
Everyday
Preparation Time: 
30 Minutes
Cook Time: 
30 Minutes
Ready In: 
60 Minutes
Servings: 
4

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4.378125
Average: 4.4 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 317 Calories from Fat 73

% Daily Value*

Total Fat 8 g12.5%

Saturated Fat 3.2 g16.1%

Trans Fat 0 g

Cholesterol 26.9 mg9%

Sodium 520.3 mg21.7%

Total Carbohydrates 50 g16.6%

Dietary Fiber 7.1 g28.3%

Sugars 4.8 g

Protein 15 g29.2%

Vitamin A 5.2% Vitamin C 51.9%

Calcium 15.8% Iron 32.2%

*Based on a 2000 Calorie diet

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Chickpea And Pasta Soup Recipe