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Chickpea Soup

Chickpea Soup

  • Author: Paige Adams
  • Prep Time: 5 minutes
  • Cook Time: 25-30 minutes
  • Total Time: 30-35 minutes
  • Yield: Serves 6 1x

With onions, celery, carrots, and rosemary, this simple chickpea soup is fragrant and light. It is topped with plenty of grated Parmesan.

Ingredients

  • 3 tablespoons olive oil
  • 1 small yellow onion, roughly chopped
  • 2 celery stalks, roughly chopped
  • 1 carrot, roughly chopped
  • 3 sprigs fresh rosemary, minced
  • 6 cups vegetable stock
  • 115 ounce can chickpeas, drained and rinsed
  • 8 ounces cavatelli pasta
  • Kosher salt and black pepper to taste
  • 2 tablespoons minced fresh parsley
  • Grated Parmesan for serving

Instructions

  1. Heat the oil in a large saucepan over medium heat. Add the onions, celery, carrots and rosemary. Sauté until soft and translucent, about 8-10 minutes.
  2. Add the vegetable stock and chickpeas and simmer for 5 minutes. Scoop out half the chickpeas and mash them in a food processor before returning them to the pot.
  3. Stir in the pasta and let the soup simmer until the noodles are al dente, about 10 minutes.
  4. Stir in the parsley and top with Parmesan before serving.

Notes

Adapted from Saveur

  • Author: Paige Adams
  • Prep Time: 5 minutes
  • Cook Time: 25-30 minutes
  • Total Time: 30-35 minutes
  • Yield: Serves 6 1x