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Chickpea and Pasta Soup


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Rate this recipe 4.8/5 (4 Votes)


  • 3 tbsp. olive oil
  • 2 stalks celery, roughly chopped
  • 1 carrot, roughly chopped
  • 1 small yellow onion, roughly chopped
  • 3 sprigs rosemary, minced
  • 6 cups vegetable stock
  • 1 (15-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


Adapted from


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.

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