Chickpea, Vegetable, and Pasta Soup Recipe | SaveurBack ButtonSearch IconFilter Icon

Step 1

Instructions

Step 2

To a large pot set over medium-high heat, add the oil; when the oil is hot, add the celery, carrot, onion, and rosemary and cook, stirring occasion – ally, until the vegetables are softened, 8–10 minutes. Add the stock and chickpeas, bring to a simmer, and cook 5 minutes. Using a slotted spoon or spider skimmer transfer about half of the chickpea-vegetable mixture to a blender or food processor and puree until smooth. Return the puree to the pan, then add the cavatelli and continue cooking until the pasta is al dente, about 10 minutes. Season to taste with additional salt and pepper as needed, stir in parsley, and garnish with parmesan cheese.