Chickpea & Cavatelli Soup

Saveur: Italian Comfort Food
  • 3 tbsp. extra-virgin olive oil
  • 2 ribs celery, coarsely chopped 
  • 1 carrot, peeled and coarsely chopped 
  • 1 small yellow onion, coarsely chopped 
  • Leaves from 3 sprigs fresh rosemary, finely chopped 
  • 6 cups vegetable stock 
  • 1 15-oz. can chickpeas, drained and rinsed 
  • 8 oz. cavatelli 
  • Kosher salt and freshly ground black pepper, to taste 
  • 2 tbsp. finely chopped fresh flat-leaf parsley 
  • Grated Parmigiano-Reggiano, for serving

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 with salt and pepper. Serve with parsley and Parmigiano sprinkled on top.

Yield: 
Serves 4-6
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