When the weather turns cold like it has in Pittsburgh, there is a serious need for soup.
And while slaving over a hot stove might be desirable when it’s 18 degrees outside, who really has the time? Enter in chickpea and pasta soup. It is a simple and tasty soup from the Tuscan region of Italy. And it uses some of our favorite ingredients: chickpeas and pasta.
Traditional zuppa di ceci has tomatoes in it, but that doesn’t really sit well with me (hello, nightshade intolerance). So, we omitted it and added a little vegetable stock for some added flavor.
5 minPrep Time
15 minCook Time
20 minTotal Time
- 1 yellow onion, chopped
- 1 tbs dried rosemary or 1 fresh sprig
- 2 garlic cloves, minced
- 2 tbs olive oil
- 1 (15-oz) can chick peas
- 8 cups warm water
- 1/2 cup vegetable stock
- 2 tsp salt, to taste
- 1 cup small noodle shapes (macaroni, shells, ditalini, etc.)
- freshly ground pepper
- Saute onions, rosemary and garlic in olive oil until onions are translucent, about 5 minutes.
- Mash up 3 tbs of the chickpeas into paste (can also use food processor) and add to the onions, along with the remaining chickpeas and the liquid they are canned in.
- Add the water, vegetable stock, and salt and bring to a boil.
- Add the pasta.
- Bring back to a boil, stirring from time to time, and cook until pasta is al dente.
- Check for salt, and add some if necessary.
- Serve with lots of cracked pepper and some warm crusty bread.
Nightshade free, dairy free, egg free, corn free, and soy free. Can also be made wheat free and gluten free depending on choice of noodles.