16 Ingredients
  • 1 Tbsp olive oil
  • 1 medium onion, chopped
  • 2 celery stalks, chopped
  • 2 carrots, chopped
  • 3 garlic cloves, minced
  • 2 Tbsp tomato paste
  • 28 oz can of diced tomatoes, not drained
  • 4 cup vegetable broth (use homemade if possible)
  • ½ tsp dried oregano
  • 1 cup pasta (not spaghetti or long noodles)
  • 1 can chickpeas, drained and washed thoroughly (or about a cup and a half of cooked chickpeas)
  • 1 bunch of Swiss chard, stems and leaves separated and chopped
  • salt
  • pepper
  • dash of red pepper flakes
  • parmesan, for garnish (omit to make vegan)
Nutrition
216
11% daily value
6 servings
                                       
                                            high-​fiber, vegetarian
     

Fat

7% 5

Saturated

3% 1

Trans

- 0

Monounsaturated

- 2

Polyunsaturated

- 1

Carbs

12% 37

Carbs (net)

- 28

Fiber

38% 9

Sugars

- 7

Sugars, added

- 0

Protein

19% 9

Cholesterol

- 0

Sodium

50% 1195

Calcium

15% 147

Magnesium

28% 117

Potassium

19% 903

Iron

21% 4

Zinc

13% 1

Phosphorus

25% 176

Vitamin A

49% 445

Vitamin C

49% 44

Thiamin (B1)

72% 1

Riboflavin (B2)

16% 0

Niacin (B3)

13% 2

Vitamin B6

54% 1

Folate equivalent (total)

14% 57

Folate (food)

- 57

Folic acid

- 0

Vitamin B12

0% 0

Vitamin D

0% 0

Vitamin E

20% 3

Vitamin K

537% 645
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