Photo: Cala
Tagliatelle and Chickpea Soup with Pancetta
11 ingredients
Serves 4.
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This soup, called
Estimated Nutrition (whole recipe, rough)
1055
Calories
37g
Protein
24g
Fat
172g
Carbs
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pasta | 1 cup cooked (140g) | 220 |
| Chickpea | 1/2 cup canned (120g) drained | 134 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Tomato | 1 medium (123g) | 22 |
| Clove | 1 tsp ground (2g) | 7 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 1/2 cups dried chickpeas
- 1/2 tsp. baking soda
- 1 large garlic clove, unpeeled, plus 2 garlic cloves, minced
- 1 celery stalk with leaves
- 1 small fresh rosemary sprig
- 1 lb. egg pasta (see related recipe at left)
- 2 tsp. fine sea salt, plus more, to taste
- 3 Tbs. extra-virgin olive oil
- 2 oz. pancetta, finely diced
- 2 Tbs. tomato paste
- Freshly ground pepper, to taste
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes