Pasta and Ceci Soup

By Tingrin3

Ingredients

• Ingredients:
• 1/4 cup extra-virgin olive oil, plus more for drizzling
• 1 small onion, finely chopped
• 1 medium carrot, finely chopped
• 2 cloves garlic, finely chopped
• 1 teaspoon finely chopped fresh rosemary
• 1/2 cup diced tomato
• 2 14-ounce cans chickpeas, rinsed and drained
• 3 cups homemade chicken stock or canned low-sodium-chicken stock
• 1/4 pound ditalini or tubetti pasta
• Coarse salt and freshly ground pepper
• Fresh basil leaves, chopped
• Grated parmesan cheese for garnish

Preparation

Step 1

Directions:
1.In a large saucepan, heat olive oil over medium-low heat. Add onion, carrot, garlic, rosemary, and a pinch of salt. Cook until the vegetables are soft.
2.Add chickpeas and tomato to saucepan along with stock. Cook gently for 30 minutes. Then remove about 3 cups worth of soup and set aside.
3.Using an immersion blender, blend remaining chickpea mixture until smooth. If you do not have an immersion blender, use a food processor or blender, and then pour it back into the saucepan. Return the reserved chickpea mixture to the pot and add the pasta. Cook until pasta is al dente, 8 to10 minutes. Taste and season with salt and pepper. If the soup is too thick it may be thinned out with a little boiling water.
4.Serve drizzled with a little olive oil and sprinkled with basil and Parmesan.