• Yield: Serves 4-6

  • Time: 25 minutes total

Saveur: Italian Comfort Food 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.

From Saveur: Italian Comfort Food by The Editors of Saveur, Weldon Owen 2015.