Chickpea and Pasta Soup

Chickpea and Pasta Soup is easy to make and is full of protein, vitamins and minerals. Chickpeas, those round little nuggets of protein, are called ceci in Italian. They have a creamy texture and are highly nourishing. The Parmigiano Reggiano® cheese rind adds flavor to the Chickpea and Pasta Soup as it cooks. Once the rind has softened, you can cut the cheesy part into bite-size pieces and return them to the pot, providing delicious tiny cheese tidbits to your finished soup. This recipe for Chickpea and Pasta Soup calls for small pasta tubes but you can use any small pasta.Chickpea and Pasta Soup can be served as a main dish along with some crusty bread and a green salad. Try inviting some friends over for a soup night. Nutritious and satisfying, everyone will love this Chickpea and Pasta Soup.
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Prep 15 minutes
Cook 40 minutes
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people
Chef devparm

Chickpea and Pasta Soup

Chickpea and Pasta Soup is easy to make and is full of protein, vitamins and minerals. Chickpeas, those round little nuggets of protein, are called ceci in Italian. They have a creamy texture and are highly nourishing. The Parmigiano Reggiano® cheese rind adds flavor to the Chickpea and Pasta Soup as it cooks. Once the rind has softened, you can cut the cheesy part into bite-size pieces and return them to the pot, providing delicious tiny cheese tidbits to your finished soup. This recipe for Chickpea and Pasta Soup calls for small pasta tubes but you can use any small pasta.Chickpea and Pasta Soup can be served as a main dish along with some crusty bread and a green salad. Try inviting some friends over for a soup night. Nutritious and satisfying, everyone will love this Chickpea and Pasta Soup.
Votes: 0
Rating: 0
You:
Rate this recipe!
Prep 15 minutes
Cook 40 minutes
Print Recipe
people
Chef devparm
Ingredients (6 people)
2 oz. Prosciutto di Parma (chopped)
1 Red Onion (chopped)
1 Carrot
1 Celery stalk
1 Garlic clove
1 tsp. Rosemary
1/4 cup Olive Oil
28 oz. Tomatoes (canned, crushed)
30 oz. Chickpeas (canned)
4 cups Parmesan Broth or Chicken Broth
1 tbsp. Tomato Paste
1 Bay leaf
1 Parmigiano Reggiano rind
Salt (to taste)
Pepper (to taste)
1 cup Small Pasta Tubes
Directions
  1. Finely chop Prosciutto or ham, red onion, carrot, celery, garlic and rosemary and mix together. Set a 3-quart soup kettle over medium heat. Add olive oil and the chopped mixture and cook 10 minutes until vegetables are softened.
  2. Place tomatoes and their juice into a food processor and chop coarsely. Add to the sautéed vegetables along with the drained chick peas, chicken broth, tomato paste, bay leaf and Parmigiano Reggiano rind (about 4-inch square). Add salt and pepper to taste and stir to mix.
  3. Simmer soup for 30 minutes, stirring occasionally. Remove the softened Parmigiano Reggiano rind, cut it into ¼-inch cubes and return to the soup. (Soup can be made ahead to this point.)
  4. Ten minutes before serving, add pasta to simmering soup. When pasta is al dente, 6 to 8 minutes, ladle soup into bowls and sprinkle generously with grated Parmigiano Reggiano. Serve immediately.
Ingredients (6 people)
2 oz. Prosciutto di Parma (chopped)
1 Red Onion (chopped)
1 Carrot
1 Celery stalk
1 Garlic clove
1 tsp. Rosemary
1/4 cup Olive Oil
28 oz. Tomatoes (canned, crushed)
30 oz. Chickpeas (canned)
4 cups Parmesan Broth or Chicken Broth
1 tbsp. Tomato Paste
1 Bay leaf
1 Parmigiano Reggiano rind
Salt (to taste)
Pepper (to taste)
1 cup Small Pasta Tubes
Directions
  1. Finely chop Prosciutto or ham, red onion, carrot, celery, garlic and rosemary and mix together. Set a 3-quart soup kettle over medium heat. Add olive oil and the chopped mixture and cook 10 minutes until vegetables are softened.
  2. Place tomatoes and their juice into a food processor and chop coarsely. Add to the sautéed vegetables along with the drained chick peas, chicken broth, tomato paste, bay leaf and Parmigiano Reggiano rind (about 4-inch square). Add salt and pepper to taste and stir to mix.
  3. Simmer soup for 30 minutes, stirring occasionally. Remove the softened Parmigiano Reggiano rind, cut it into ¼-inch cubes and return to the soup. (Soup can be made ahead to this point.)
  4. Ten minutes before serving, add pasta to simmering soup. When pasta is al dente, 6 to 8 minutes, ladle soup into bowls and sprinkle generously with grated Parmigiano Reggiano. Serve immediately.