Chickpea and Cavatelli Soup Recipe

Name: Chickpea and Cavatelli Soup Recipe
Prep time: 30 min
Ingredients: 3 tablespoons (45 ml) extra-virgin olive oil; 2 stalks celery, coarsely chopped (about 100 g); 1 carrot, peeled and coarsely chopped (about 75 g); 1 small yellow onion, coarsely chopped (about 150 g); 1 to 1 1/2 tablespoons (5 g) fresh rosemary leaves, finely chopped (from 1 to 2 sprigs); 6 cups (1.4 l) homemade vegetable stock, plus more to taste; 1 15-ounce (425-g) can chickpeas, drained and rinsed; 8 ounces (227 g) cavatelli* (or substitute other similarly shaped pasta such as gnocchetti or casarecce or whatever you can find); Kosher salt; Freshly ground black pepper; 2 tablespoons (8 g) finely chopped fresh flat-leaf parsley; Grated Parmigiano-Reggiano, for serving

Chickpea and Cavatelli Soup Recipe was pinched from <a href="http://leitesculinaria.com/107710/recipes-chickpea-and-cavatelli-soup.html" target="_blank">leitesculinaria.com.</a>

INGREDIENTS

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3 tablespoons (45 ml) extra-virgin olive oil

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2 stalks celery, coarsely chopped (about 100 g)

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1 carrot, peeled and coarsely chopped (about 75 g)

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1 small yellow onion, coarsely chopped (about 150 g)

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1 to 1 1/2 tablespoons (5 g) fresh rosemary leaves, finely chopped (from 1 to 2 sprigs)

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6 cups (1.4 l) homemade vegetable stock, plus more to taste

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1 15-ounce (425-g) can chickpeas, drained and rinsed

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8 ounces (227 g) cavatelli* (or substitute other similarly shaped pasta such as gnocchetti or casarecce or whatever you can find)

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Kosher salt

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Freshly ground black pepper

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2 tablespoons (8 g) finely chopped fresh flat-leaf parsley

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Grated Parmigiano-Reggiano, for serving

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