Chickpea and Pasta Soup

By á-4084

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

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.