Chickpea & Cavatelli Soup

Preparation info
  • Serves


    • Difficulty


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.


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


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