Author Notes
This soup is the most-requested dish in my kitchen. Blending some of the chickpeas creates a thick, filling broth, and cooking the pasta directly in the soup keeps this as a one-pot meal. —eat chic
Continue After Advertisement
Ingredients
-
1-2 tablespoons
olive oil
-
30 ounces
canned chickpeas (2 cans)
-
28 ounces
peeled whole tomatoes (1 large can or 2 small cans)
-
1 pound
cooked sausage, sliced, or raw sausage, removed from casing and crumbled
-
1
small onion, chopped
-
4
garlic cloves, diced
-
1 tablespoon
fresh rosemary, chopped
-
1/2 teaspoon
dried thyme
-
1/2 teaspoon
dried basil
-
1/2 teaspoon
dried red chili flakes, or to taste
-
1
bunch lacinato kale, center ribs removed & leaves thinly sliced, or 5 ounces baby spinach
-
1/4 cup
white wine
-
5 cups
chicken broth
-
1/2 pound
whole wheat penne (or other short pasta)
-
1/2 cup
grated Parmesan cheese, plus a small piece of the rind
-
1/3 cup
chopped parsley, to garnish
Directions
-
Purée one can of garbanzo beans with their liquid together with the canned tomatoes in a blender.
-
Strain and rinse the remaining can of beans.
-
Heat the oil in a large pot over medium heat and sauté the sausage until browned, about 5 minutes.
-
Add onion, garlic, rosemary, thyme, basil, salt, pepper and chili flakes to the pan.
-
Sauté about 8 minutes, until the onions are soft and golden brown, then add kale and sauté an additional 2 minutes.
-
Add white wine and simmer until liquid is reduced, about 5 minutes.
-
Add bean and tomato purée, remaining beans, broth, parmesan rind and pasta.
-
Simmer until pasta is tender and mixture is thick, stirring occasionally, about 20 minutes (add more broth if necessary).
-
Mix in ¼ cup cheese and adjust seasoning to taste.
-
Ladle into soup bowls and top with remaining cheese and parsley.
-
Serve with toasted bread rubbed with garlic.
See what other Food52ers are saying.