Chickpea and Pasta Soup

Adapted from Jamie’s Italy, uses canned chickpeas for ease. Hearty, quick and kid friendly.

3 T olive oil
2 stalks celery, rough chopped
1 carrot, rough chopped
1 sm yellow onion, rough chopped
3 sprigs rosemary, minced
6 c stock (use vegetable stock or water if you prefer a vegetarian soup)
1 can (15 oz) chickpeas, drained and rinsed
8 oz cavatelli pasta
kosher salt and fresh-cracked black pepper, to taste
2 T minced parsley
Parmesan cheese, for serving (omit if prefer a vegan soup)

Heat oil in a large saucepan over medium-high; add rosemary, celery, carrot and onion and cook until soft, 8 to 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 grated Parmesan. Serves 4-6.