Hearty Chickpea Pasta & Tomato Soup - Easy & Flavorful Recipe

INGREDIENTS

6 ounces uncooked rotini pasta 2 tablespoons olive oil 3/4 cup chopped onion 1/2 cup thinly sliced carrot 1/2 cup chopped celery 2 cloves garlic, minced 1/4 cup all-purpose flour 1‑1/2 teaspoons dried Italian seasoning 1/8 teaspoon red pepper flakes 1/8 teaspoon black pepper 2 cans (14-1/2 ounces each) chicken broth 1 can (19 ounces) chickpeas, rinsed and drained 1 can (14-1/2 ounces) Italian-style stewed tomatoes 6 slices bacon Grated Parmesan cheese

PREPARATION:

1. Cook rotini according to package directions. Rinse, drain and set aside.
2. Meanwhile, heat oil in 4-quart Dutch oven over medium-high heat until hot. Add onion, carrot, celery and garlic. Cook and stir over medium heat 5 to 6 minutes or until vegetables are crisp-tender.
3. Remove from heat. Stir in flour, Italian seasoning, red pepper flakes and black pepper until well blended. Gradually stir in broth. Return to heat and bring to a boil, stirring frequently. Boil, stirring constantly, 1 minute. Reduce heat to medium. Stir in cooked pasta, chickpeas and tomatoes. Cook 5 minutes or until heated through.
4. Meanwhile, place bacon between double layer of paper towels on paper plate. Microwave on HIGH 5 to 6 minutes or until bacon is crisp. Drain and crumble.
5. Sprinkle each serving with bacon and grated cheese. Serve immediately.

Serving Suggestion Serve with crusty bread, salad greens tossed with Italian dressing, and fruit cobbler. This recipe appears in: Italian NUTRITIONAL INFORMATION: Sodium 1168 mg Protein 13 g Fiber 6 g Carbohydrate 50 g Cholesterol 16 mg Total Fat 11 g Calories from Fat 29 % Calories 347 DIETARY EXCHANGE: Fat 2 Vegetable 2 Starch 3