Italian fajoli pasta soup with chickpeas – a detailed recipe preparations. Nutritional value of one serving: (4 total) Calories 400, total fat 20 g., saturated fat g., proteins 14 g., carbohydrates 45 g., fiber g., cholesterol mg., sodium mg., sugar g. Share with друзьями: 
Photo of the dish:Ryan Dausch Time: 40 min. Difficulty: easy Servings: 4 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 3/4 Art. medium-sized pasta (pasta), for example, spirals or horn
- 1 can of chickpeas (425 gr.), Liquid is not drain
- 1/4 Art. olive oil
- 2 cloves of chopped garlic
- 1 onion, chopped
- 2 carrots, chopped
- 2 stalks of celery, chopped
- 1/4 Art. tomato paste
- 1 tbsp. l chopped rosemary
- 1/2 tbsp. grated Parmesan cheese, plus more for decoration, plus 1 small piece of peel
- 1 salad chicory, chopped
Recipes with similar ingredients: pasta, chickpeas, carrots, celery, endive salad, onions, garlic, parmesan cheese, tomato paste, rosemary
Recipe preparation:
- Heat 3 tbsp. l olive oil in a large pan on moderately high fire. Add garlic and fry, stirring, until golden color, about 2 minutes Add onions, carrots and celery and cook, stirring occasionally until vegetables begin soften, from 12 to 15 minutes Stir with tomato paste and rosemary and cook until the tomato paste becomes dark, about 3 minutes
- Stir with 6 tbsp. water, chickpeas with brine, parmesan crust, 1 tsp salt and ground pepper. Bring to a boil, then reduce fire and simmer until vegetables are soft, about 10 min Chickpeas can be replaced with lentils. Pour 1 tbsp. soup (chickpeas, vegetables and broth) into a blender and mashed, then return to the pan. As alternatives can do this right in the pan submersible a blender.
- Add pasta and chicory to the soup. Cook until pasta and chicory will not become soft, about 6 minutes. Remove from heat and stir with parmesan. Top with each serving of the remaining 1 Art. l olive oil and garnish with parmesan.
