Description

This easy, one pot meal is ready in about 30 minutes. It's a delicious, comforting and satisfying soup that will be one of your favorites to serve.

Ingredients

• 1 T. extra virgin olive oil, plus more for serving
• 1/2 medium onion, chopped
• 1 carrot, chopped
• 1 garlic clove, crushed
• 1 rosemary sprig
• 1/4 t. oregano
• 4 c. chicken or vegetable broth
• 31 oz. canned chickpeas, drained and rinsed
• 4 oz. ditalini pasta
• salt and pepper, to taste
• grated Parmesan cheese, for serving

Steps

1. In a large pot or Dutch oven, sauté the onion, carrot, celery, rosemary sprig, oregano and garlic clove with extra-virgin olive oil over medium heat. Cook until tender, for about 5 minutes.
2. Drain and rinse the chickpeas. Use an immersion blender or food processor to purée half of them with 1/2 c. broth. Add the puréed chickpeas to the pot with the remaining whole chickpeas and 1 1/2 c. broth; stir. Cook over medium heat for 10 minutes, until the soup becomes a bit denser.
3. Add the pasta; cook until al dente, about 9 minutes, stirring occasionally. Discard the rosemary sprig. Season with salt and pepper, to taste.