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Ingredients
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- 2 tbsp olive oil
- 1 cup onion, chopped
- 1 carrot, finely diced
- 1 celery stalk, chopped
- 3 garlic cloves, minced
- 2 tbsp tomato paste
- 1 tsp salt
- ½ tsp red pepper flakes
- 1 sprig rosemary
- 1 can chickpeas, drained and rinsed
- 6 cups broth (vegetable or chicken)
- 1 parmesan rind (optional)
- 1 cup pasta (any short variety)
- ½ cup parmesan cheese, freshly grated
Instructions
- Heat olive oil in a large pot over medium heat.
- Sauté onion, carrot, and celery for 5-7 minutes.
- Add garlic, tomato paste, salt, and red pepper flakes; cook for 1 minute.
- Incorporate chickpeas and 1 cup of broth; scrape up brown bits from the pot.
- Mash some chickpeas for texture, then add remaining broth and parmesan rind.
- Bring to a boil, then add pasta and cook until al dente.
- Remove from heat; discard rosemary and rind, then stir in parmesan cheese.
- Adjust seasoning and serve hot.
Notes
For a thicker consistency, mash more chickpeas.
Feel free to adjust pasta quantity based on your preferred soup ratio.
Leftovers can be stored in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Calories: 320
- Sugar: 4g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 10mg