Ingredients
Scale
- 1 recipe Homemade Chickpeas or 3 cups cooked chickpeas
- 2 tablespoons extra-virgin olive oil, divided
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 teaspoons fresh rosemary, minced
- 2 stalks celery, sliced
- 2 medium carrots, sliced into rounds or half moons
- 2 medium zucchini, sliced into half or quarter moons
- 4 cups vegetable stock or water
- 1 organic bay leaf
- ½ cup fresh parsley or basil leaves, chopped, divided
- 2 cups cooked pasta (such as farfalle, fusilli, twists, wheels, or shells)
- sea salt, to taste
- freshly ground black pepper, to taste
- ½ cup freshly grated Parmigiano-Reggiano or Pecorino Romano (optional)
Instructions
- Follow instructions for making Homemade Chickpeas. Set chickpeas aside. Do not drain, as the chickpea cooking liquid will be used in the soup. If using canned chickpeas you will need to drain the liquid from the can.
- In 3- to 5-quart soup pot, sauté onion in 1 tablespoon olive oil and a pinch of sea salt for about 5 minutes over medium or medium-low heat, then add add another tablespoon olive oil, garlic, rosemary, celery, carrot, and another pinch sea salt and sauté about 10 minutes more. Adjust heat if necessary to prevent burning. Add zucchini and sauté a minute more.
- Place chickpeas and chickpea cooking liquid into soup pot and add stock and bay leaf. Bring to a boil, then turn heat to low, cover, and simmer until zucchini is soft, about 8 minutes. Season with salt and pepper to taste and simmer a few minutes more. Add half of fresh herbs.
- Serve pasta in soup bowls and pour chickpea soup over the pasta.
- Garnish each bowl with remaining fresh herbs and/or grated cheese (if using).
Notes:
- Make this recipe gluten-free by using a gluten-free variety of pasta.
- If using canned chickpeas, add 3 cloves minced garlic along with carrots and celery.
