IT Cuisine

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
Ad requires consent.

Ingredients

  • chickpeas (canned)
  • ditalini pasta (or small pasta)
  • garlic cloves
  • rosemary
  • crushed tomatoes
  • low-sodium chicken broth
  • Parmigiano rind
  • olive oil
  • salt, 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

  1. Sauté garlic and rosemary in oil. Add tomatoes and cook 2 minutes.
  2. Add chickpeas (half mashed for creaminess), broth, and Parmigiano rind. Simmer 10 minutes.
  3. Add pasta and cook al dente in the soup. Remove rind, season, serve with olive oil.

Related Recipes

#it