Chickpea & Cavatelli Soup

Name: Chickpea & Cavatelli Soup
Yield: Serves 4–6
Cuisine: Italian
Ingredients: 1 carrot, peeled and coarsely chopped; 1 small yellow onion, coarsely chopped; 3 tbsp. extra-virgin olive oil; 2 ribs celery, coarsely chopped; Kosher salt and freshly ground black pepper, to taste; 8 oz. cavatelli; 1 15-oz. can chickpeas, drained and rinsed; Leaves from 3 sprigs fresh rosemary, finely chopped; 6 cups vegetable stock; Grated Parmigiano-Reggiano, for serving; 2 tbsp. finely chopped fresh flat-leaf parsley

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

Italian Comfort Food

By The Editors of Saveur

Published 2015

About

This soup—full of vegetables, chickpeas, and pasta—is a meal in itself. If the dish stands for a while rather than being served immediately, the pasta will continue to absorb the liquid and transform the soup into a thick stew. To return the stew to a thinner, more souplike consistency, add more stock and reheat gently.

Ingredients

3 tbsp. extra-virgin olive oil
2 ribs celery, coarsely chopped
1 carrot, peeled an

Europe
Italy
Stew
Vegetarian
Mediterranean
Soup

Method

Heat oil in a 6-qt. saucepan over medium-high. Add celery, carrot, onion, and rosemary and cook until soft, 8–10 minutes. Add stock and chickpeas and simmer for 5 minutes. Remove half of chickpeas and purée until smooth; return chickpeas to pan. Add pasta and cook until al dente, 10 minutes. Season w