Chickpea and Pasta Soup
Charles E. Walton IV
Use good-quality anchovies, which add depth of flavor, in this recipe. If you think you're not an anchovy fan, give them another chance. Those in a glass jar often taste less fishy than the tinned ones. You can also omit, if desired.
Yield: Makes 4 servings
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Ingredients
- 1 tablespoon olive oil
- 3 garlic cloves, minced
- 1 tablespoon finely chopped fresh rosemary
- 3 anchovies, finely minced (optional)
- 1 (14.5-ounce) can diced tomatoes with roasted garlic
- 8 cups low-sodium chicken broth
- 2 (15-ounce) cans chickpeas, rinsed and drained
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 4 ounces uncooked ditalini or other smaller macaroni-shaped pasta (about 3/4 cup)
- 3 cups chopped kale
- 2 tablespoons chopped fresh parsley
- Shaved Parmesan cheese
- Garnish: fresh rosemary or parsley
Preparation
- Heat oil in a large pot over medium heat. Add garlic, rosemary, and anchovies, and sauté 1 minute. Add tomato and next 4 ingredients, and bring to a boil; reduce heat, and simmer 20 minutes. Add pasta; simmer 11 minutes or until pasta is al dente (softened but still firm). Stir in kale and parsley, and cook 5 minutes. To serve, top with Parmesan cheese. Garnish, if desired.
- Note: The soup thickens as it stands. To reheat, thin with water or additional chicken broth.
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