Recipe: Chickpea Soup With Pasta and Greens
If you’re looking for a hearty soup that won’t leave you looking for more, try our Chickpea Soup With Pasta and Greens. Full of nutrients and fiber, it’s ready in just 30 minutes.
There’s something to be said for spending hours in the kitchen creating a memorable meal. And there’s a whole lot to be said for creating a satisfying, nutritious meal in only half an hour!
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This chickpea soup with pasta and greens, in the latter category, gets its amazing flavors from an array of plant foods. Along with creamy, filling chickpeas, you’ll find colorful veggies like celery, carrots, kale and tomatoes. Flavors from onion, garlic, rosemary and red pepper pair deliciously with whole-wheat pasta.
Needless to say, there is no shortage of nutrients and fiber in this dish. But what you’ll remember are its pleasing flavors and textures, the way it “sticks to your ribs,” and the satisfied smiles of everyone at your table.
2 tablespoons extra virgin olive oil
1 yellow onion, chopped
2 ribs celery, chopped
2 carrots, chopped
½ teaspoon kosher salt
1 clove garlic, finely chopped
¼ teaspoon crushed red pepper flakes
15-ounce can diced tomatoes
2 teaspoons chopped fresh rosemary
1/4 teaspoon freshly ground black pepper
1 cup small whole-wheat soup pasta
15-ounce can (no salt) chickpeas, drained and rinsed
2 cups coarsely chopped fresh kale
Makes 4 servings.
7g total fat
1g saturated fat
5g dietary fiber
0g added sugar
323 mg sodium
Source: Developed by Sara Quessenberry for Cleveland Clinic Wellness.