Easy Italian Pasta and Chickpea Soup
Recipes Italian Main Dish Meal ideas Quick and Easy Soups and stews
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
Directions
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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.
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.
Add the pasta; cook until al dente, about 9 minutes, stirring occasionally. Discard the rosemary sprig. Season with salt and pepper, to taste.
Serve with grated Parmesan cheese and a drizzle of olive oil, if desired.
4 servings.