Two cups of Italian Pasta and Chickpea Stew

Hands On:

5 minutes

Total Time:

30 minutes

Serves:

Ingredients

1 tbsp Gustare Vita olive oil
1 medium yellow onion, chopped
1 medium carrot, peeled and sliced ¼-in. thick
2 stalks celery, sliced ¼-in. thick
2 cloves garlic, minced
5 cups Hy-Vee vegetable cooking stock
1 (15-oz.) can Hy-Vee no-salt-added garbanzo beans, drained and rinsed
1 (14.5-oz.) can Hy-Vee diced Italian style tomatoes, undrained
1 tbsp fresh rosemary, finely chopped
1 tsp Hy-Vee black pepper, plus additional for garnish
1 (8-oz.) pkg. gluten-free chickpea pasta shells
fresh Parmesan cheese, shaved; for serving
1 lemon, zested and juiced; for serving

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Preparation

Heat olive oil in a large Dutch oven over medium heat. Add onion carrot, celery, and garlic. Cook for 8 to 10 minutes or until softened, stirring occasionally.

Stir in stock, garbanzo beans, undrained tomatoes, rosemary, and 1 teaspoon pepper. Bring to a boil over high heat. Reduce heat to medium-low; simmer for 2 to 3 minutes.

Return to a boil. Stir in pasta. Reduce heat; simmer for 9 to 11 minutes or until pasta is al dente.

Ladle stew into serving bowls. Top with Parmesan cheese, lemon zest, a squeeze of lemon juice, and additional black pepper.

Nutrition Facts

Serves: 6

Amount Per Serving
Calories:		270
% Daily Value*
Total Fat: 6g		8%
	Saturated Fat: 0g
	Trans Fat: 0g
Cholesterol: 5mg		2%
Sodium: 660mg		29%
Total Carbohydrate: 40g		15%
	Dietary Fiber: 9g	32%
	Sugars: 6g	12%
Protein: 13g		26%