Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat a large skillet or soup pot over medium-low heat, and add 2 tbsp olive oil. Saute the onion, celery, celery leaves, and garlic, covered, until soft and translucent, about 15 minutes. | 2. Add the rosemary, chickpeas and stock and bring to a gentle boil. Simmer for 20 minutes until the chickpeas are soft. Remove half the chickpeas with a slotted spoon, and purée the remaining soup in a blender, through a food mill, or with an immersion blender. Return the purée and reserved chickpeas to the pot, and add the pasta. | 3. Cook until the pasta is tender, adding boiling water if necessary to loosen. Season to taste with salt and pepper and the lemon juice. Serve with parsley or basil leaves and a drizzle of olive oil. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
onion	1		peeled chopped	28.0	6.537999999999999	0.77	0.07
celery	1	stick	trimmed chopped	-	-	-	-
garlic clove	1		peeled chopped	-	-	-	-
rosemary	2	sprigs	chopped	-	-	-	-
chickpea	2	cans	drained rinsed	2266.8666	377.5112	122.7586	36.2219
chicken stock vegetable	3	cups		-	-	-	-
ditalini	3 1/2	1/2		-	-	-	-
lemon	1/2			0.6404	0.2058	0.0243	0.0066
basil	1/2	cup	chopped	2.76	0.318	0.37799999999999995	0.0768
extra virgin olive oil				-	-	-	-

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