Pancetta and Chickpea Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
2 tablespoons olive oil |
4 ounces thinly sliced pancetta |
1 yellow onion, diced |
3 garlic cloves, sliced |
1 (16-ounce) can peeled tomatoes (with juice) |
1 (15.5-ounce) can no-salt-added chickpeas, rinsed and drained |
2 cups lower-sodium vegetable broth |
8 ounces fregola pasta (or israeli couscous) |
olive oil |
1 1/2 teaspoons chopped parsley |
1/8 teaspoon pepper |
Directions:
1. Heat a medium saucepan over medium heat; add 2 tablespoons olive oil to pan. Add pancetta; cook over medium heat 5 minutes. Add diced onion; cook until soft, about 5-7 minutes. Add garlic to pan; cook about 3 minutes. Blend tomatoes (with juice) with an immersion blender until smooth. Add tomatoes, chickpeas, and vegetable broth to onion mixture; bring to a gentle boil. Cook 10 minutes. In a large pan, cook pasta until al dente (1 minute less than package instructions); drain. Add pasta to tomato mixture; ladle into 6 bowls. Serve with a splash of olive oil, chopped parsley, and pepper.
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