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.