Pasta Fagioli

• Produce

  • 1 can 1 1/4 cup canned chickpeas, canned
  • 1/2 Onion, whole
  • 2 tbsp Parsley

• Canned Goods

  • 2 1/2 cups Chicken broth, low-sodium

• Pasta & Grains

  • 1 1/4 cup Ditalini pasta, cooked whole wheat

• Dairy

  • 1/3 Pecorino romano cheese, grated

Found on thefoodieandthefix.com

Description

Directions

• Combine the pasta with the chickpeas and a couple of tablespoons of the tomato sauce (to keep the pasta from sticking together) and set aside.
• To a medium pot, add 1/2 cup of pasta water, the tomato sauce, the chicken broth and the onion. Cover, bring to a bubble, uncover and let simmer for 10 minutes or so. Remove the onion and discard. Turn off the heat and add the parsley and 1/3 cup of grated cheese.
• To serve, in each bowl add 1 cup of the broth and 1/2 cup of the pasta/chickpea mixture. Top with an additional 1 1/2 Tbs of grated cheese if you like (I like.)

Nutrition