Chickpea and Pasta Soup
After 10 hours of driving over two days, I was ready for something simple, delicious, and nutritious. A sad subway sandwich (Veggie Delite = lettuce on bread?) left me craving a nutrient-rich, comforting soup. I’ve come to discover that finding Pescetarian-friendly food on road trips is next to impossible. Fortunately, my destination of Moscow, Idaho had a lovely food co-op where I was able to pick up a delicious and fresh tabouli salad for the trip home. Note to self – pack a picnic for the next road trip…
As I was scrolling through Instagram on a lazy Monday evening, I stumbled upon this super easy, delicious recipe. The picture caught my eye and the description sold me! I had all the ingredients on hand (minus fresh parsley, in which case you can sub dried parsley), which is always a major bonus. And did I mention how easy it is??
Fresh rosemary from the garden – yum!
Mise en place – I didn’t have any on hand, but try substituting whole-wheat pasta for an extra punch of fiber!
Clipped a few too many branches – makes a pretty “flower” alternative! Plus, you can save extra sprigs for another recipe!
The noodles in the soup soak up a lot of the broth, so if you want more of a soup and less of a stew when reheating, I suggest adding a little extra veggie broth.
Topped with a fresh grating of parmesan! All that’s missing is a handful of fresh, chopped parsley…
CHICKPEA AND PASTA SOUP
Recipe from Saveur.com, adapted from Jamie’s Italy
- 3 Tablespoons olive oil
- 2 stalks celery, roughly chopped
- 1 carrot, roughly chopped
- 1 small yellow onion, roughly chopped
- 3 sprigs rosemary, minced
- 6 cups vegetable stock
- 1-15 ounce can chickpeas, drained and rinsed
- 8 ounces cavatelli (or any other small Italian soup pasta shape, such as ditalini)
- Salt and pepper to taste
- 2 Tablespoons minced parsley (or 2 teaspoons dried parsley)
- Parmesan cheese, for serving
- Heat oil in a large saucepan over medium-high heat. Add celery, carrot, onion, and rosemary and cook until soft, about 8-10 minutes.
- Add vegetable stock and chickpeas. (If using dried parsley, add now). Simmer 5 minutes.
- Remove half the chickpeas and puree until smooth. Return chickpeas to pan.
- Add pasta and cook until al dente, about 10 minutes. Season with salt and pepper. Stir in parsley and serve with parmesan cheese.