Kosher salt and freshly ground black pepper, to taste
2 tbsp. minced parsley
Parmesan cheese, for serving
Heat oil in a 6-qt. saucepan over medium-high; add rosemary, celery, carrot, and onion and cook until soft, 8-10 minutes. Add stock and chickpeas; simmer 5 minutes. Remove half the chickpeas and purée until smooth; return chickpeas to pan. Add pasta and cook until al dente, 10 minutes; season with salt and pepper. Stir in parsley and serve with parmesan cheese.
May 13, 2020 I left out the rosemary & used chicken broth instead of vegetable and it was great!! Never thought of using chickpeas in a soup.