Chickpea and Cavatelli Soup

Name: Chickpea and Cavatelli Soup
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4 to 6 servings
Ingredients: 3 tablespoons extra-virgin olive oil; 2 stalks celery; 1 carrot; 1 small yellow onion; 1 to 1 1/2 tablespoons fresh rosemary leaves; 6 cups homemade vegetable stock; One (15-ounce) can chickpeas; 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

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Prep Time
30 mins
Cook Time
30 mins
Total Time
45 mins
Servings
4 to 6 servings
Calories
340 kcal
Course
Main Course
Cuisine
Italian

Chickpea and Cavatelli Soup

Iris Warren

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This chickpea and cavatelli soup recipe is an easy Italian pasta soup that makes for a satisfying supper tossed together from pantry staples.

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Ingredients

Servings

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

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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 Information

Show Details

Serving 1portion Calories 340kcal (17%) Carbohydrates 51g (17%) Protein 8g (16%) Fat 11g (17%) Saturated Fat 2g (10%) Monounsaturated Fat 8g Sodium 1427mg (59%) Fiber 3g (12%) Sugar 6g (12%)

Nutrition Facts

Serving: 4to 6 servings

Amount Per Serving

Calories 340 kcal

% Daily Value*

Serving	1portion
Calories	340kcal	17%
Carbohydrates	51g	17%
Protein	8g	16%
Fat	11g	17%
Saturated Fat	2g	10%
Monounsaturated Fat	8g	40%
Sodium	1427mg	59%
Fiber	3g	12%
Sugar	6g	12%