| Level: | Easy |
| Total: | 40 min |
| Active: | 40 min |
| Yield: | 4 servings |
Ingredients
- 1/4 cup extra-virgin olive oil
- 2 cloves garlic, smashed
- 1 onion, chopped
- 2 carrots, chopped
- 2 stalks celery, chopped
- 1/4 cup tomato paste
- 1 tablespoon minced fresh rosemary
- 1 15-ounce can chickpeas, undrained
- 1/2 cup grated parmesan cheese, plus more for topping, plus 1 small piece rind
- Kosher salt and freshly ground pepper
- 3/4 cup small pasta (such as elbows or ditalini)
- 1 head escarole, chopped
Instructions
- Heat 3 tablespoons olive oil in a large pot over medium-high heat. Add the garlic and cook, stirring, until golden, about 2 minutes. Add the onion, carrots and celery and cook, stirring occasionally, until the vegetables start softening, 12 to 15 minutes. Stir in the tomato paste and rosemary and cook until the tomato paste darkens in color, about 3 minutes.
- Stir in 6 cups water, the chickpeas with their liquid, the parmesan rind, 1 teaspoon salt and a few grinds of pepper. Bring to a boil, then reduce the heat and simmer until the vegetables are soft, about 10 minutes. Remove 1 cup of the soup (chickpeas, vegetables and broth) and puree in a blender, then return to the pot. (Alternatively, partially puree the soup in the pot with an immersion blender.)
- Stir the pasta and escarole into the soup. Cook until the pasta is tender and the escarole is wilted, about 6 minutes. Remove from the heat and stir in the grated parmesan. Top each serving with the remaining 1 tablespoon olive oil and more parmesan.
Nutrition Facts
| Calories | 400 |
| Total Fat | 20 grams |
| Saturated Fat | 4 grams |
| Cholesterol | 9 milligrams |
| Sodium | 1043 milligrams |
| Carbohydrates | 45 grams |
| Dietary Fiber | 12 grams |
| Protein | 14 grams |
| Sugar | 6 grams |
Reviews
simple recipe and perfect for vegetarians! I added extra pasta so it was less like a soup and extra salt/pepper at the table.
Ok
This is one of my go to soups! I use half veggie broth half chicken broth rather than water. I also add zucchini.
Cook pasta separately!! It will absorb too much of the liquid.
I also use some red chili flakes.
Cook pasta separately!! It will absorb too much of the liquid.
I also use some red chili flakes.
Delicious! Really enjoyed the flavor and the hardiness of the soup. Will definitely keep this one for the future. Followed recipe exactly. Just added more salt to taste.
I added basil, oregano & parsley but I think it needs a little more salt. otherwise its good! Also I substituted the veggie for Kale because my store didnt have the one it calls for!
Not flavorful at all, just bleehhh
I made this soup but used chicken broth instead of water (no vegetarians here) also threw in some cooked diced chicken breast right before serving. I thought it was delicious! I will make it again, but cut the liquid by a cup and cook the pasta separately. If you don’t eat this all at one sitting, the pasta really swells in the refrigerator
Super easy and yummy!
Straight from the stove it was good to eat. 30 minutes later the pasta (Barilla brand) had absorbed quite a bit of liquid. I’m thinking it was the ground up chickpeas that left something of a texture in your mouth after eating it. Flavor was good overall though.
My sister is vegetarian, so I’m always keeping an eye out for easy vegetarian recipes for when she comes over. The soup has great flavor, but I had to bring out the immersion blender and it took me longer than I like to spend on a typical weeknight. Would make again.