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.
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