Chickpea & Cavatelli Soup

By á-48214

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

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.