Soups

Chickpea and Pasta Soup

Per Serving: Calories 272kCal | Protein 13g | Fat 6g | Carbohydrates 41g

Ingredients

Instructions:

1. Heat the oil in a large heavy pan. Add the chopped vegetables and cook over a low heat, stirring frequently for 5-7 minutes softened.
2. Add the chickpeas and cannellini beans, stir well to mix, then cook for 5 minutes. Stir in the tomatoes and water. Cook, stirring, for 2-3 minutes.
3. Add 2 cups (500ml) of the stock, the rosemary sprig and salt and pepper to taste. Bring to the boil, cover and simmer over low heat, stirring occasionally, for 1 hour.

Pour in the remaining stock, add the pasta and bring to the boil. Reduce the heat and simmer for 7-8 minutes, or according to the instructions on the packet, until the pasta is al dente. Remove the rosemary sprig.

To serve: Serve the soup sprinkled with rosemary leaves and Parmesan shavings.

2 different types of beans ensure a protein-packed light meal option.
Legumes are low GI, rich in fibre, rich in protein and minerals, low in fat, filling, versatile and cheap! As such they form a vital part of any eating plan designed for weight loss, diabetes, prediabetes and prevention of heart disease, to name but a few conditions.