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Chickpea and Pasta Soup Print Email


3 tablespoons olive oil
1 small onion, peeled and finely chopped
1 stick of celery, trimmed and finely chopped, plus celery leaves if available
1 clove of garlic, peeled and finely chopped
Extra virgin olive oil
2 sprigs fresh rosemary, leaves picked and finely chopped
two 14-ounce cans chickpeas, drained and rinsed
3 cups chicken or vegetable stock
3 1/2 ounces ditalini or other small soup pasta
A good handful of fresh basil or parsley, leaves picked and roughly chopped
Juice of half a lemon

Heat a large skillet or soup pot over medium-low heat, and add the olive oil. Saute the onion, garlic, celery, and celery leaves, covered, until soft and colorless, about 15 minutes.

Add the chickpeas and stock and bring to a gentle boil. Simmer for 20 minutes until the chickpeas are soft. Remove half the chickpeas with a slotted spoon, and purée the soup in a blender, through a food mill, or with an immersion blender. Return the purée and reserved chickpeas to the pot, and add the pasta.

Cook until the pasta is tender, adding boiling water if necessary to loosen. Season to taste with salt and pepper and the lemon juice. Serve with parsley or basil leaves and a drizzle of olive oil. - serves 4 - Adapted from Jamie's Italy by Jamie Oliver.
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