Rosemary chickpea soup with whole-wheat pasta is a hearty and nutritious dish that combines the earthy flavors of rosemary and garbanzo beans with the wholesome goodness of whole-wheat pasta. This comforting soup is perfect for a cozy dinner or a healthy lunch and is easy to prepare with just a few simple ingredients.
- Use fresh rosemary for a more vibrant flavor, but dried rosemary works well too.
- Rinse the canned garbanzo beans and canned tomatoes to reduce the sodium content.
- Cook the whole-wheat pasta separately until al dente to prevent it from becoming too soft in the soup.
- You can add other vegetables like spinach, carrots, or celery for extra nutrition and flavor.
- Adjust the seasoning to taste, adding more salt or pepper as needed.
With minimal ingredients and a straightforward preparation, this rosemary garbanzo bean soup with whole-wheat pasta is an excellent choice for a nutritious and delicious meal any day of the week. Enjoy the robust flavors and health benefits of this hearty soup, perfect for satisfying your hunger and warming your soul.
Nutrition Facts | |
---|---|
Serving Size | 320 grams |
Energy | |
Calories 260kcal | 13% |
Protein | |
Protein 14g | 9% |
Carbohydrates | |
Carbohydrates 44g | 12% |
Fiber 13g | 33% |
Sugar 8g | 8% |
Fat | |
Fat 6g | 8% |
Saturated 0.73g | 2% |
Cholesterol 0.00mg | - |
Vitamins | |
Vitamin A 12ug | 1% |
Choline 60mg | 11% |
Vitamin B1 0.39mg | 33% |
Vitamin B2 0.09mg | 7% |
Vitamin B3 1.54mg | 10% |
Vitamin B6 1.21mg | 71% |
Vitamin B9 70ug | 17% |
Vitamin B12 0.00ug | 0% |
Vitamin C 6mg | 7% |
Vitamin E 0.80mg | 5% |
Vitamin K 7ug | 6% |
Minerals | |
Calcium, Ca 100mg | 8% |
Copper, Cu 0.46mg | 51% |
Iron, Fe 3.71mg | 34% |
Magnesium, Mg 88mg | 20% |
Phosphorus, P 240mg | 19% |
Potassium, K 460mg | 14% |
Selenium, Se 16ug | 28% |
Sodium, Na 410mg | 27% |
Zinc, Zn 2.09mg | 19% |
Water | |
Water 250g | - |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. |
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