This is simple soup. I recommend that you use dried chickpeas cooked over the weekend but I won't judge. This is weeknight food. I do can chickpeas from dried (which is not difficult and I highly recommend) but if using canned gets this on the table - all the better. —Canned
large onion, peeled and chopped
garlic cloves, minced
celery stalks, finely chopped
carrot, finely chopped
parsnip, finely chopped
pepperocini or chile d'arbol
rosemary springs, leaves removed and finely chopped
3 - 14 ounces
cans of chickpeas (3 pints if you canned or cooked from scratch)
chicken or turkey stock, homemade is best
ditalini pasta, uncooked (or other Italian pasta)
Sea Salt and freshly ground pepper, to taste
Extra virgin olive oil
Handful of basil or Italian parsley leaves (if basil is not in season)
In a large saucepan or Dutch oven, add olive oil to coat the bottom of the pan and place over medium heat. This would be a good time to use that bacon fat sitting in your fridge in place of all or part of the olive oil.
2. Add the garlic, and stir until fragrant. Add the finely chopped carrot, celery, onion and rosemary and place the flame as low as possible. Use a flame tamer if necessary. Pinch the chile into the pot, shaking seeds into the sink as you go if heat is not what you are looking for. Cook the vegetable mixture with the lid askew for about.20 minutes making sure it does not brown.
Drain the chickpeas in a colander and add to the vegetables. Cook over low heat for about 15 minutes. Remove half the chickpeas with a slotted spoon and set aside.
Puree the soup using a immersion blender. Return the reserved whole chickpeas to the pot. Add pasta, salt and pepper and simmer over medium heat until pasta is cooked through.
Squeeze lemon juice into soup. Taste and adjust the salt and pepper. Tear some basil – or if it’s not in season – Italian parsley and sprinkle into pot.
Serve with crusty bread, drizzling soup with additional olive oil and, if desired, grated Parmesan.