Chickpea and Cavatelli Soup
This chickpea and cavatelli soup recipe is an easy Italian pasta soup that makes for a satisfying supper tossed together from pantry staples.
Ingredients
- 3 tablespoons extra-virgin olive oil
- 2 stalks celery, coarsely chopped
- 1 carrot, peeled and coarsely chopped
- 1 small yellow onion, coarsely chopped
- 1 to 1 1/2 tablespoons fresh rosemary leaves, finely chopped (from 1 to 2 sprigs)
- 6 cups homemade vegetable stock, plus more to taste
- One (15-ounce) can chickpeas, drained and rinsed
- 8 ounces cavatelli* (or substitute other similarly shaped pasta such as gnocchetti or casarecce or whatever you can find)
- Kosher salt
- Freshly ground black pepper
- 2 tablespoons finely chopped fresh flat-leaf parsley
- Grated Parmigiano-Reggiano, for serving
Instructions
- Heat the oil in a 6-quart (6.8-liter) saucepan over medium heat. Toss in the celery, carrot, onion, and rosemary and cook until soft, 8 to 10 minutes.
- Add the stock and half the chickpeas to the pan and bring to a boil over medium-high heat. Reduce the heat to low and simmer for 5 minutes. Use an immersion blender to purée everything in the saucepan until smooth or let the mixture cool for 10 minutes and then carefully transfer it to a blender and purée in batches until smooth. Return the blended mixture to the saucepan.
- Bring the soup to a simmer over medium heat and add the remaining chickpeas and the pasta to the soup and cook until the pasta is al dente, 8 to 10 minutes. (The best way to check the pasta for doneness is to taste it.) If a thinner soup is desired, add more broth as needed. Season with salt and pepper. Divvy the soup among bowls and serve with a sprinkle of parsley and Parmigiano. You can cover and refrigerate any leftovers as the soup tastes terrific the next day, but will likely thicken as it sits in the fridge, so you may need to add more vegetable broth when rewarming it over low heat.
Nutrition
Serving: 1portion | Calories: 340kcal | Carbohydrates: 51g | Protein: 8g | Fat: 11g | Saturated Fat: 2g | Monounsaturated Fat: 8g | Sodium: 1427mg | Fiber: 3g | Sugar: 6g