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Barilla® Cut Spaghetti Chick Pea & Rosemary Soup


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Barilla® Cut Spaghetti Chick Pea & Rosemary Soup
PREPARATION TIME
55 minutes

DIFFICULTY
Easy

TYPE
Main course

NUTRITIONAL FACTS
CALORIES: 410
CARBOHYDRATE: 57.0g
PROTEIN: 15.0g
FAT: 14.0g

TYPE OF RECIPE
Vegetarian


Ingredients for 4 people


1/2 BOX Barilla® Cut Spaghetti
4 Tablespoons Plus Extra For Drizzling Extra Virgin Olive Oil
1 Medium Onion Chopped
3 CLOVES Garlic Chopped
2 SPRIGS Fresh Rosemary
3 CANS Chick Peas
2 1/2 QUARTS Chicken Broth
1 PINT Cherry Tomato
2 TABLESPOONS Fresh Parsley



Preparation 25 minutes preparation + 30 minutes cooking
1. SAUTÉ onions and rosemary with olive oil in a large pot over medium heat until onions are translucent, about 5 minutes

2. ADD garlic and cook 2 additional minutes

3. STIR in chick peas and broth

4. Bring mixture to a boil, season with salt and pepper and then reduce the heat to simmer for 10 minutes

5. SET mixture aside and cool for 5 minutes

6. Reserve a half a cup of the chick peas without the broth to use as a garnish later

7. BLEND chick pea mixture on low speed in a blender or food processor until smooth

8. PASS the processed mixture through a sieve to remove any remaining chick pea hulls

9. RETURN the mixture to the pot and bring a boil

10. ADD the tomatoes and reserved half cup of chick peas

11. ADD Cut Spaghetti and cook half of the recommended cooking time on the package

12. ALLOW soup to rest for 20 minutes

13. Drizzle with olive oil before serving and garnish with parsley