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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Bring a pan of water to the boil and cook the macaroni for 2 minutes less than the packet instructions. Drain, toss in a little oil (to stop sticking) and set aside. | 2. Heat the oil in a large pan and gently cook the onions and garlic over a medium heat for 4-5 minutes. Stir in the rosemary and chili flakes and cook for a further 2 minutes. | 3. Tip in the tomatoes, broth, chickpeas and a pinch of salt and a grinding of black pepper. Simmer gently for 20 minutes until thickened. | 4. Stir in the vinegar and pasta and serve. Or to freeze:. | 5. Remove from the heat. Cool completely, then ladle into freezer bags or containers. Freeze for up to 2 months. | 6. Defrost overnight, then reheat on the stove top and simmer for 2-3 minutes. Add a little boiling water if necessary, to loosen the soup. Serve with Parmesan shavings and garnish with rosemary sprigs. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
macaroni pasta	10	ounces		989.3973	202.7272	32.8854	5.3297
extra virgin olive oil	2	tablespoons		-	-	-	-
onion	2		chopped	128.0	29.888	3.52	0.32
garlic clove	3		chopped	-	-	-	-
rosemary	1		chopped	-	-	-	-
chili flake	1	teaspoon		-	-	-	-
tomato	2	cans	chopped	80.4198	17.3796	3.9316	0.8936
vegetable broth	4 1/4	cups		690.03	111.8685	25.3011	16.3098
chickpea	2	cans	drained	2266.8666	377.5112	122.7586	36.2219
balsamic vinegar	2	tablespoons		28.16	5.4496	0.1568	0.0
salt pepper				-	-	-	-
parmesan cheese				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.