Chickpea and Pasta Soup

Chickpea and Pasta Soup

Chickpea and Pasta Soup

This soup is a meal in and of itself, full of lots of vegetables, chickpeas, and pasta.Farideh Sadeghin

I started cooking in college. Back then I was particularly fond of Jamie Oliver's recipes; I had almost all of his cookbooks and would invite friends over for entire meals based upon them. This soup is adapted from one in Jamie's Italy. It's a meal in and of itself, full of lots of vegetables, chickpeas, and pasta. As the soup stands, the pasta will absorb lots of the liquid, transforming the soup into a thick stew, which I love. But feel free to add more stock to thin it out again when you're reheating it for leftovers. Farideh Sadeghin, test kitchen director

Find this recipe in our cookbook, SAVEUR: Italian Comfort Food

Chickpea and Pasta Soup
I started cooking in college. Back then I was particularly fond of Jamie Oliver’s recipes; I had almost all of his cookbooks and would invite friends over for entire meals based upon them. This soup is adapted from one in Jamie’s Italy. It's a meal in and of itself, full of lots of vegetables, chickpeas, and pasta. As the soup stands, the pasta will absorb lots of the liquid, transforming the soup into a thick stew, which I love. But feel free to add more stock to thin it out again when you’re reheating it for leftovers. —Farideh Sadeghin, test kitchen director
Yield: serves 6

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

Instructions

  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.