
1/2

2/2
100%
1
Nutrition balance score
Great
Glycemic Index
48
Low
Glycemic Load
36
High
Nutrition per serving
Calories388.5 kcal (19%)
Total Fat5 g (7%)
Carbs75.7 g (29%)
Sugars12.5 g (14%)
Protein16.5 g (33%)
Sodium1772.7 mg (89%)
Fiber12.6 g (45%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
In a large pot, combine the garlic and onion with 1 to 2 tablespoons of water, and saute until softened, approximately 3 minutes.
Step 2
Add the carrot, celery, potato, dried oregano, salt and pepper. Saute until the potato and carrot have softened, approximately 6 minutes.
Step 3
Add the vegetable broth, diced tomatoes, chickpeas and pasta. Bring to a boil, then simmer uncovered for 12 to 15 minutes, until the pasta is cooked. Garnish with fresh parsley as desired.
Notes
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Easy
Fresh
Go-to
Makes leftovers