Nice rendition of a universal theme. You can take this in any direction you want. I’ve always used white beans and skipped the pasta. All kinds of meats can be added.
In the past, I’ve added braised lamb chunks, smoked ham hocks, Italian sausage….all delicious. A salad, a loaf of bread.
This recipe is easy to follow, quick to make and tastes amazing!
It Serves 6
Ingredients
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
Instructions
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.
