Broccolini & Chickpea Pasta Soup

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Broccolini & Chickpea Pasta Soup

Yield 4

ingredients

• 4 cups chicken bone broth + 1 cup water
• 4 ounces dry chickpea pasta
• 1 tablespoon olive oil
• 4 cloves garlic, peeled and minced
• 12 ounces broccolini (broccoli rabe), trimmed and chopped
• 1 cup petite frozen peas
• 1 large carrot, peeled and chopped
• 1 large leek, peeled and chopped
• 2 tablespoons dill
• 2 teaspoons grated lemon zest
• 1/4 teaspoon salt or to taste

Instructions

1. Heat 1 tablespoon olive oil in a large pot, add garlic, cook one minute. Add leek, cook one minute more.
2. Add broccolini and carrots, stir and cook for two minutes.
3. Add broth and peas, bring to a boil and immediately reduce to a simmer. Cook for about 10 minutes or until carrots are just tender.
4. Add pasta, dill, and lemon zest. Stir to combine and serve among 4 bowls or save as meal prep.

Nutrition Facts

Calories

263

Fat

6 g

Sat. Fat

0 g

Carbs

35 g

Fiber

9 g

Net carbs

26 g

Sugar

6 g

Sodium

520 mg

Protein

22 g

Cholesterol

0 mg