It cooks in one pot for a quick weeknight meal. The ingredients are probably in your pantry and kitchen. Canned chickpeas star in soup. Good thing canned chickpeas stay firm and tasty.
Ingredient
– ¼ cup olive oil– One medium onion– Two carrot– 2 celery stalk– 2 garlic clove– 1 drained, rinsed 14-ounce chickpea can– 1 14-ounce hand-crushed canned whole tomatoe– 7–8 cups chicken or vegetable stock– 1 tbsp finely chopped fresh or dried rosemary– One cup dried ditalini pasta– salt and pepper– extra olive oil
Direction
1
Heat oil in a large pot (I use my Dutch oven) over medium heat. Sauté diced onions, carrots, and celery for 8–10 minutes until soft and translucent.
2
Sauté minced garlic for two minutes. Garlic browns quickly, so stir it every 1-2 minutes.
3
Add the tomatoes and break them up with a wooden spoon (if using canned plum tomatoes, remove the tough white core first). Add chickpeas and mix.
4
Salt, pepper, rosemary, and bay leaves should be added after the broth if you're not using low-sodium.After a few minutes of boiling, reduce heat to a simmer for 10 minutes.
5
If you are cooking the pasta in the broth, add it now. If not, cook it in a medium pot in boiling, salted water until al dente. Drain, drizzle olive oil, and set aside in a bowl until chickpea soup is ready).
6
Cook the pasta in the soup at a low boil until al dente, stirring frequently to avoid sticking, 8-10 minutes, depending on the pasta, and the broth thickened. If it's too thick, add more broth or water.
7
Taste and add salt and freshly ground black pepper if needed. Pour into bowls and drizzle with extra-virgin olive oil.