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    You are in: Home / Recipes / Rosemary Chickpea Soup Recipe
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    Rosemary Chickpea Soup

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 15 mins

    15 mins

    1 hr

    EdsGirlAngie's Note:

    There's nothing better than a warming soup on a chilly winter's night, something quick to prepare after work, and nourishing, too. This was sort of a "use 'em up" creation; I had lots of fresh veggies and herbs that I didn't want to waste, and some canned items and pasta that I wanted to finish up. Here's the result: it's delicious topped with grated Parmesan or Provolone cheese, served with buttered bread.

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    Units: US | Metric


    1. 1
      In a large saucepan, saute the onion, bell peppers and garlic together in the olive oil until tender but not browned.
    2. 2
      Add the undrained tomatoes with their juices, the bay leaves and the rosemary.
    3. 3
      Simmer together over low heat for about 15 minutes, then add the chickpeas, pepper, salt and water.
    4. 4
      Simmer together another 15 minutes then add the pre-cooked pasta and chives.
    5. 5
      Simmer together another 15 minutes then serve with grated Parmesan or Provolone cheese and buttered bread.

    Ratings & Reviews:


    Nutritional Facts for Rosemary Chickpea Soup

    Serving Size: 1 (485 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 387.2
    Calories from Fat 65
    Total Fat 7.2 g
    Saturated Fat 1.0 g
    Cholesterol 0.0 mg
    Sodium 792.3 mg
    Total Carbohydrate 68.9 g
    Dietary Fiber 8.4 g
    Sugars 6.3 g
    Protein 12.8 g

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