Chickpea and Pasta Soup

Photo by Lee C.
Adapted from saveur.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from saveur.com

Ingredients

  • 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

Directions

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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