Chickpea and Pasta Soup

By bjlazyl

Ingredients

• oz.) cans chickpeas, drained and rinsed 8 oz. cavatelli Kosher salt and freshly ground black pepper, to taste 2 tbsp. minced parsley Parmesan cheese, for serving

Preparation

Step 1

Heat oil in a 6-qt. saucepan over medium-high; add rosemary, celery, carrot, and onion and cook until soft, 8-10 minutes. Add stock and chickpeas; simmer 5 minutes. Remove half the chickpeas and purée until smooth; return chickpeas to pan. Add pasta and cook until al dente, 10 minutes; season with salt and pepper. Stir in parsley and serve with parmesan cheese.