Pancetta and Chickpea Soup

Photo: Quentin Bacon


Makes 6 servings (serving size: 1 cup soup)

Nutritional Information

Calories 310
Fat 12 g
Satfat 3 g
Monofat 6 g
Polyfat 2 g
Protein 11 g
Carbohydrate 44 g
Fiber 4 g
Cholesterol 13 mg
Iron 2 mg
Sodium 644 mg
Calcium 50 mg


2 tablespoons olive oil
4 ounces thinly sliced pancetta
1 yellow onion, diced
3 garlic cloves, sliced
1 (16-ounce) can peeled tomatoes (with juice)
1 (15.5-ounce) can no-salt-added chickpeas, rinsed and drained
2 cups lower-sodium vegetable broth
8 ounces fregola pasta (or Israeli couscous)
Olive oil
1 1/2 teaspoons chopped parsley
1/8 teaspoon pepper


Heat a medium saucepan over medium heat; add 2 tablespoons olive oil to pan. Add pancetta; cook over medium heat 5 minutes. Add diced onion; cook until soft, about 5-7 minutes. Add garlic to pan; cook about 3 minutes. Blend tomatoes (with juice) with an immersion blender until smooth. Add tomatoes, chickpeas, and vegetable broth to onion mixture; bring to a gentle boil. Cook 10 minutes. In a large pan, cook pasta until al dente (1 minute less than package instructions); drain. Add pasta to tomato mixture; ladle into 6 bowls. Serve with a splash of olive oil, chopped parsley, and pepper.


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