Pasta and chickpeas in Stracciatella soup
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Pasta and chickpeas in Stracciatella soup


1 360g. glass jar of Valfrutta Chickpeas 
150g. maltagliati fresh pasta 
1 sprig of rosemary 
1 chive 
4 eggs
1 spoonful of grated cheese 
salt and pepper 

Pasta and chickpeas in Stracciatella soup



Preparation and cooking time

10-20 min

Suitable for

Teenagers, Adults

Recipe for:

4 People


Family dinner, Dinner with friends

Prepare this recipe with:


Big and tasty, Valfrutta Chickpeas are full of vitamins, fibre and essential substances for our bodies, ideal for preparing imaginative first and second courses, but also delicious appetizers and single dishes.


1 - Sauté the chive and the finely chopped rosemary in a little oil in a pan.
2 - Add 1 litre of water and the drained chickpeas. Bring to the boil and add the pasta. 

3 - When cooked, pour into 4 bowls, break 1 egg into a saucer for each and pour into the soup.
4 - Sprinkle with cheese and stir with the spoon to break the egg and allow it to cook quickly. 

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