Ditalini Soup with Chickpeas & Bacon Bits
Creamy, decadent, warming and utterly delicious this ditalini soup is your next favorite this winter.
Servings: 4
Calories: 286kcal
Ingredients
- ⅔ cup ditalini pasta
- 1 ½ cup dry chickpeas
- 1 carrot finely chopped
- 2 celery stalks finely chopped
- 1 onion finely chopped
- 2 garlic cloves optional
- ½ cup bacon bits or pancetta cubes
- 6 cups chicken broth
- bay leaf or rosemary or thyme
- Extra virgin olive oil
Instructions
- Is you’re using dry chickpeas make sure to put them to soak overnight in plenty of water.
- Put a dutch oven or non-stick stockpot on medium heat. Add a splash of extra virgin olive oil and finely chopped onion, carrot, celery.
- Stir for a minute or two, then add bacon cubes, aromatic herbs and. garlic cloves crushed with a flat knife (add chopped garlic if you prefer a stronger flavor).
- Once garlic becomes fragrant and all the veggies lightly brown add chickpeas and chicken broth.
- Reduce the heat and let the soup simmer on low heat for about 40 minutes.
- Remove herbs and garlic clove if you used whole one. Deep a hand blender and pulse shortly until you get a creamy texture but still with bits of veggies and whole chickpeas.
- Add ditalini pasta and cook for another 6-8 minutes.
- Serve hot with a drizzle of extra virgin olive oil and more bacon bits.
Nutrition
Calories: 286kcal | Carbohydrates: 35g | Protein: 16g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Cholesterol: 7mg | Sodium: 1846mg | Potassium: 269mg | Fiber: 5g | Sugar: 4g | Vitamin A: 2564IU | Vitamin C: 4mg | Calcium: 65mg | Iron: 1mg