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Chickpea and Pasta Soup

9 Reviews
100% would make this recipe again

The Italian «Minestrone di ceci e pasta» is a thick soup of chickpeas, Swiss chard, and short cut pasta.

Chickpeas, also known as garbanzo beans, is the most widely consumed legume in the world. Originating in the Middle East, they have a firm texture with a nutty flavour. They are rich in proteins, fibre, phosphorus, calcium, iron, and vitamins.

Brining : 8 h Preparation : 10 min Cooking : 1 h
250 calories/serving
  • Can be done in advance
  • Can be frozen
  • Easy
  • Nuts & Peanuts Free
  • Halal
  • Kosher
  • Vegetarian

Ingredients

1 2/3 cup chickpeas / Garbanzo beans (dried), soaked then drained 240 g
1/2 onions, coarsely chopped 100 g
1 potatoes, peeled, whole 200 g
3 cups Swiss chard, cut into 2-3 pieces 280 g
1 tbsp olive oil 15 mL
2 1/2 cups water 625 mL
1 cup vegetable broth, low-sodium 250 mL
2 cups water, to cook the pasta 500 mL
60 g mezzi tubetti (pasta for soups) 1/2 cup
6 tbsp Parmesan cheese, grated 18 g
salt [optional]
ground pepper to taste [optional]

Before you start

The chickpeas must be soaked in water overnight. A pressure cooker will reduce the chickpeas cooking time from 45 min to about 12 min. A blender or food processor will be very useful to purée the chickpeas.

Method

  1. Prepare the vegetables : coarsely chop the onion; peel the potatoes, leaving them whole; cut the Swiss chard into 2 or 3 pieces (if using spinach, leave them whole). Set aside.
  2. Heat the oil in a pot over medium-low heat. Add the onion and sauté 3-4 min, with occasional stirring, until it becomes translucent. Add the chickpeas and potatoes, then cook 1-2 min with stirring. Pour in the water, broth, salt and pepper. Bring to a boil, then reduce the heat and simmer, covered, about 45 min, until the chickpeas are softened, but al dente (if overcooked, the chickpeas do not fall apart as other legumes, but become "pasty"). If using a pressure cooker, the cooking time is reduced to 12-15 min.
  3. Take the potatoes and about 2 ladles of chickpeas out of the pot and put them in a blender or in a food-mill. Purée the mixture, then put it back into the pot with the soup.
  4. While the chickpeas are cooking, blanch the Swiss chard 4-5 min in a pot of salted boiling water. If using spinach, cook them 3-4 min without adding any water: the water trapped in the leaves after washing them is enough to cook the spinach. Drain the Swiss chard or spinach using a colander, press to remove excess water, then chop them and add them to the chickpea pot.
  5. Cook an additional 2-3 min over medium-high heat, with occasional stirring: the chickpea soup is ready and may be set aside in the refrigerator or freezer for later use.
  6. When ready to serve, pour the soup into a saucepan or pot, add about ¼ cup (65 ml) of water per serving and bring to a boil. Add about 1½ tablespoons (10 g) of pasta per serving, cover, and cook about 6-7 min, over low heat. Ladle the soup into bowls, sprinkle with grated Parmesan cheese and serve.

Remarks

This soup will keep up to 5 days in the refrigerator or up to 4 months in the freezer. If freezing, don't include the pasta but instead add it when serving.

Nutrition Facts Table

per 1 Serving (370g)

Amount

% Daily Value

Calories

250

Fat

5 g

8 %

Saturated 1 g
+ Trans 0 g

5 %

Cholesterol

0 mg

Sodium

190 mg

8 %

Carbohydrate

41 g

14 %

Fibre

6 g

24 %

Sugars

6 g

Protein

11 g

Vitamin A

64 %

Vitamin C

31 %

Calcium

10 %

Iron

26 %

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to :
Vegetables and Fruits : 1 ½ servings
Grain Products : ¼ serving
Milk and Alternatives : 0 serving
Meat and Alternatives : 1 serving

Claims

This recipe is :
Free  :
Added Sugar, Trans Fat
Low  :
Calories, Cholesterol, Fat, Saturated Fat, Sodium
Source of  :
Calcium, Niacin, Pantothenic Acid, Vitamin B2, Vitamin E
Good source of  :
Fibre, Phosphorus, Selenium, Vitamin B1, Vitamin B6, Vitamin C, Zinc
Excellent source of  :
Copper, Folacin, Iron, Magnesium, Manganese, Potassium, Vitamin A, Vitamin K

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 2
Vegetables ½
Meat and Alternatives 1
Fats ½

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Members' Reviews

9 Reviews (6 with rating only ) 100% would make this recipe again
Sort By: Most Recent| Rating | Most Helpful
MelanieBaur
october 07, 2010 | I would make this recipe again

OK, i made a few changes. I didn't add the parmesan at the end, instead I had tasted it and it was a little bland (I'm cooking without salt for my daughter). I added a tsp of garam masala and 2 tsps of cumin and it spiced right up. REALLY tasty.

Useful 1
cinzia
october 04, 2009 | I would make this recipe again

Answer to reviewer kimmieluwho: Please read step 6 in order to know when and how to add the pasta.

Useful 0
kimmieluwho
october 03, 2009

Very tasty. However, the pasta listed in the ingredients never appears in the instructions. Not know when to include it or how (should I pre-cook it? should it be cooked in the broth?) I skipped it altogether. Also, I had to add more stock than listed as the soup got stewy-- too thick.

Useful 0

Top Reviews

View All Reviews
MelanieBaur
october 07, 2010 | I would make this recipe again

OK, i made a few changes. I didn't add the parmesan at the end, instead I had tasted it and it was a little bland (I'm cooking without salt for my daughter). I added a tsp of garam masala and 2 tsps of cumin and it spiced right up. REALLY tasty.

Useful 1
cinzia
october 04, 2009 | I would make this recipe again

Answer to reviewer kimmieluwho: Please read step 6 in order to know when and how to add the pasta.

Useful 0
kimmieluwho
october 03, 2009

Very tasty. However, the pasta listed in the ingredients never appears in the instructions. Not know when to include it or how (should I pre-cook it? should it be cooked in the broth?) I skipped it altogether. Also, I had to add more stock than listed as the soup got stewy-- too thick.

Useful 0