Chickpea and Pasta Soup
By á-4084
Rate this recipe
4.8/5
(4 Votes)
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
Details
Adapted from saveur.com
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.
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