Winter
In a Dutch oven over medium heat, cook the bacon, stirring occasionally, until partially crisp, about 7 minutes. With a slotted spoon, transfer the bacon to a paper towel lined plate. Add the onions to the pot and cook, scraping up any browned bits and stirring occasionally, until softened, 6 to 8 minutes. Add the garlic and rosemary and cook, stirring constantly, until fragrant, about 1 minute. Add the chicken broth, chickpeas, tomatoes and their juices, carrots, celery, cinnamon stick, salt, and pepper, and 1/2 cup water. Bring to a boil over high heat; skim any foam as necessary. Reduce the heat and simmer, stirring occasionally, 30 minutes.
Meanwhile, cook the pasta according to package directions and drain.
Discard the cinnamon stick and add the pasta. Stir in the bacon and vinegar. Season to taste with salt, pepper, and more vinegar. Garnish with Parmesan.
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Serving Size: 1 Serving (1569g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 390 | ||
Calories from Fat: 152 (39%) | ||
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Amt Per Serving | % DV | |
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Total Fat 16.9g | 23 % | |
Saturated Fat 5.8g | 29 % | |
Monounsaturated Fat 6.9g | ||
Polyunsanturated Fat 2.3g | ||
Cholesterol 24.4mg | 8 % | |
Sodium 40590mg | 1400 % | |
Potassium 1371.4mg | 36 % | |
Total Carbohydrate 34.7g | 10 % | |
Dietary Fiber 10.7g | 43 % | |
Sugars, other 24g | ||
Protein 23.8g | 34 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 390
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