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Perfect First Course: Chickpea Parmesan Pasta Soup (Vegetarian)

September 25, 2017

Perfect First Course: Chickpea Parmesan Pasta Soup (Vegetarian)

Adapted for VitaClay from Weight Watchers. 

Suitable for all Vitaclay Models.

Image Courtesy of "Saveur".

This lovely vegetarian soup is a great as a first course or for a light dinner. It is warm, comforting and delicious with plenty of macronutrients and fiber.

We adapted this recipe from Weight Watchers, so you know it’s healthy and delicious! Chickpeas, also known as garbanzo beans, are a great source of protein and fiber as well as other nutrients, which make them a great option for vegetarians. 

With VitaClay, you can make soup without having to babysit the pot: our electronic housing allows you to leave the house or go about your business while dinner is safely cooking itself in the kitchen!

The results with clay are unparalleled. Give this delicious soup a try tonight!

Ingredients:

  • 4-6 c broth
  • 16 oz cooked chickpeas (garbanzo beans), drained and rinsed
  • 1 c diagonally sliced carrots (2 carrots)
  • 1 c chopped yellow onion (1 onion)
  • ¾ c thinly sliced celery (2 celery stalks)
  • 2 t dried Italian seasoning
  • ½ t black pepper
  • ¼ t real salt
  • 4 oz uncooked small shell pasta
  • 1 ½ oz fresh Parmesan cheese, finely grated (about ⅓ cup)

Directions:

  1. Combine all ingredients except Parmesan in VitaClay pot
  2. Cook on slow/soup mode for 1-1.5 hours
  3. Divide soup among 8 bowls, and sprinkle with the Parmesan.

PER SERVING: (serving size: 1 cup soup and about 2 tsp Parmesan): Calories: 133; Fat: 3.4g (sat 1.1g, mono 0.6g, poly 0.5g); Protein 9g; Carb 17g; Fiber 4g; Sugars 3g; Chol 4mg; Iron 1mg; Sodium 334mg; Calc 108mg.

SMARTPOINTS VALUE PER SERVING: 3

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