DCL

SERVES 4

Prep Time: 10 minutes

Cook Time: 45 minutes

Ingredients:

  • ¼ cup extra-virgin olive oil, plus more for drizzling
  • 1 small onion, finely chopped
  • 1 medium carrot, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 teaspoon finely chopped fresh rosemary
  • ½ cup diced tomato
  • 2 14-ounce cans chickpeas, rinsed and drained
  • 3 cups homemade chicken stock or canned low-sodium-chicken stock
  • ¼ pound ditalini or tubetti pasta
  • Coarse salt and freshly ground pepper
  • Fresh basil leaves, chopped
  • Grated parmesan cheese for garnish

Directions:

  1. In a large saucepan, heat olive oil over medium-low heat. Add onion, carrot, garlic, rosemary, and a pinch of salt. Cook until the vegetables are soft.
  2. Add chickpeas and tomato to saucepan along with stock. Cook gently for 30 minutes. Then remove about 3 cups worth of soup and set aside.
  3. Using an immersion blender, blend remaining chickpea mixture until smooth. If you do not have an immersion blender, use a food processor or blender, and then pour it back into the saucepan. Return the reserved chickpea mixture to the pot and add the pasta. Cook until pasta is al dente, 8 to10 minutes. Taste and season with salt and pepper. If the soup is too thick it may be thinned out with a little boiling water.
  4. Serve drizzled with a little olive oil and sprinkled with basil and Parmesan.

To see more recipes from this season, check out Kitchen Boss Recipes Season 2.