To make the soup ahead, omit the pasta and refrigerate or freeze the soup. As the soup reheats over medium heat, cook pasta separately according to package directions, then stir it in shortly before serving. Use leaves from celery stalks as a garnish.
1 cup canned chickpeas (garbanzo beans), rinsed and drained
3/4 cup uncooked ditalini (very short tube-shaped macaroni)
1/2 teaspoon freshly ground black pepper
8 ounces skinless, boneless chicken thighs, cut into 1/2-inch pieces
6 tablespoons shaved fresh Parmesan cheese
How to Make It
Heat a Dutch oven over medium heat. Coat pan with cooking spray. Add celery, carrot, and onion to pan; cook 12 minutes or until tender, stirring occasionally. Add garlic; cook 30 seconds, stirring constantly. Add broth and next 4 ingredients (through pepper); bring to a boil. Reduce heat, and simmer 12 minutes or until pasta is tender. Add chicken to pan; cook 3 minutes or until chicken is done. Sprinkle with cheese.
Really loved this dish! Would definitely make this again. I modified the recipe. For the chicken, I used cooked chicken. Also did not have the pasta noted but used orzo. In addition used my own chicken stock and a jar of spaghetti sause. Came out great. The addition of the cheese made it especially good. A good easy meal.
this is a family favorite. I made it shortly after it was printed in the October 2007 issue, and my entire family requests it multiple times throughout the winter. I make a huge batch of the basic marinara and freeze 6 cup portions so I can churn out double batches of the soup whenever they ask!
When this recipe came out in 2007, not many decent jarred marinaras were on the market; so much has changed. I used a jarred marinara this time around -- Mario Batali's -- and it was fantastic and quick. Any marinara with tomatoes listed as the 1st ingredient and no corn syrup in the list would do. I made it vegetarian by omitting the chicken and adding a whole can of cannellini beans in place of the garbanzos -- loved it. A true keeper.