Chickpea & Cavatelli Soup
By á-48214
Rate this recipe
4.5/5
(6 Votes)
Ingredients
- 3 tbsp. extra-virgin olive oil
- 2 ribs celery, coarsely chopped
- 1 carrot, peeled and coarsely chopped
- 1 small yellow onion, coarsely chopped
- Leaves from 3 sprigs fresh rosemary, finely chopped
- 6 cups vegetable stock
- 1 15-oz. can chickpeas, drained and rinsed
- 8 oz. cavatelli
- Kosher salt and freshly ground black pepper, to taste
- 2 tbsp. finely chopped fresh flat-leaf parsley
- Grated Parmigiano-Reggiano, for serving
Details
Adapted from saveur.com
Preparation
Step 1
Heat oil in a 6-qt. saucepan over medium-high. Add celery, carrot, onion, and rosemary and cook until soft, 8–10 minutes. Add stock and chickpeas and simmer for 5 minutes. Remove half of chickpeas and purée until smooth; return chickpeas to pan. Add pasta and cook until al dente, 10 minutes. Season with salt and pepper. Serve with parsley and Parmigiano sprinkled on top.
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