Chickpea & Cavatelli Soup

Saveur: Italian Comfort Food

• 3 tbsp. extra-virgin olive oil

• 2 ribs celery, coarsely chopped 

• 1 carrot, peeled and coarsely chopped 

• 1 small yellow onion, coarsely chopped 

• Leaves from 3 sprigs fresh rosemary, finely chopped 

• 6 cups vegetable stock 

• 1 15-oz. can chickpeas, drained and rinsed 

• 8 oz. cavatelli 

• Kosher salt and freshly ground black pepper, to taste 

• 2 tbsp. finely chopped fresh flat-leaf parsley 

• Grated Parmigiano-Reggiano, for serving

Heat oil in a 6-qt. saucepan over medium-high. Add celery, carrot, onion, and rosemary and cook until soft, 8–10 minutes. Add stock and chickpeas and simmer for 5 minutes. Remove half of chickpeas and purée until smooth; return chickpeas to pan. Add pasta and cook until al dente, 10 minutes. Season with salt and pepper. Serve with parsley and Parmigiano sprinkled on top.