Rating: 5 stars
30 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 2
  • 5 star values: 28

Chickpea and Sausage Minestrone satifies the body and the soul—plus this comfort soup is ready in just 30 minutes.

Christine Burns Rudalevige
Recipe by Cooking Light December 2013

Gallery

Jason Wallis; Styling: Cindy Barr

Recipe Summary

Yield:
Serves 6 (serving size: about 1 1/2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook pasta according to package directions, omitting salt and fat; drain.

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  • While pasta cooks, heat a large saucepan over medium-high heat. Add oil to pan; swirl to coat. Add sausage; cook 3 minutes or until lightly browned, stirring to crumble. Add onion and next 6 ingredients (through garlic); cook 10 minutes. Add chickpeas, tomatoes, and stock; bring to a boil. Reduce heat, and simmer 5 minutes. Stir in pasta, salt, and black pepper; cook 1 minute.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

197 calories; fat 4.7g; saturated fat 0.9g; mono fat 2.4g; poly fat 0.9g; protein 12g; carbohydrates 26.5g; fiber 4g; cholesterol 16mg; iron 2.1mg; sodium 553mg; calcium 76mg.
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