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Chickpea & Pasta Soup


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3 tbsp. olive oil

2 stalks celery, roughly chopped

1 carrot, roughly chopped

1 small yellow onion, roughly chopped

3 sprigs rosemary, minced

6 cups vegetable stock

1 (15-oz.) cans chickpeas, drained and rinsed

8 oz. cavatelli

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.


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