Ingredients (~6-8 servings)
- 2 Tbsp olive oil
- 1 large shallot, finely diced
- 4 large carrots, peeled & diced
- 3 celery stalks, diced
- 6 large garlic cloves, minced
- 3 sprigs fresh rosemary, finely chopped
- 1/2 tsp red pepper flakes, plus more to taste
- 3 cans chickpeas, drained and rinsed
- 3 small bay leaves
- 1 (3-4 inch) Parmesan rind
- ~9 cups low-sodium vegetable broth
- 3 cups water
- 2 1/4 cups small pasta shells (Ditalini, Farfalle, Orecchiette)
- ~9 oz kale, chopped (~4 1/2 cups packed)
- 1 1/2 lemons
- Diamond Crystal kosher salt and freshly-ground black pepper, to taste
- Red pepper flakes, grated Parmesan, & lemon wedges for serving
Build the Soup Base with Aromatics
Heat the 2 Tbsp olive oil in a large Dutch oven or soup pot over medium-high heat. Add the 1 diced shallot, 4 diced carrots, 3 diced celery stalks, plus a couple pinches of salt and a few grinds of black pepper.
Cook, stirring frequently, until the vegetables are soft and browned on the edges – this takes ~6-8 minutes.
You’re looking for the edges to actually get some color; this adds sweetness to the soup base.
Add Garlic and Aromatics
Add the 6 minced garlic cloves, 3 chopped rosemary sprigs, and 1/2 tsp red pepper flakes. Cook for ~30 seconds until fragrant.
Don’t let the garlic burn – if it starts to smell sharp instead of sweet, pull the pot off the heat for a moment.
Stir in the 3 cans of drained chickpeas, 3 bay leaves, and the Parmesan rind.
Simmer the Soup to Build Flavor
Pour the 9 cups vegetable broth and 3 cups water over the chickpea-vegetable mixture. Bring to a boil, then reduce to a simmer.
Let the soup cook for ~8-12 minutes to meld the flavors. The Parmesan rind will start to soften and release its flavor into the broth.
Cook the Pasta and Finish with Greens
Add the 2 1/4 cups pasta and cook until al dente according to package directions – usually ~8-10 minutes depending on the shape.
During the last 1-2 minutes of pasta cooking, add the 9 oz chopped kale and cook just until it wilts and turns bright green.
The kale should still have some bite to it; don’t let it get mushy.
Season and Serve
Remove the soup from heat. Remove the bay leaves and Parmesan rind (the rind will be very soft at this point).
Add the juice of 1/2 lemon – start here and taste. You’ll likely want more lemon juice; I usually use about 3/4 of the whole lemon.
Taste and add more salt, pepper, and red pepper flakes as needed.
Serve with freshly-grated Parmesan, extra red pepper flakes, lemon wedges, and black pepper. The soup keeps well for 3-4 days but the pasta will absorb more broth as it sits.
Lemony Chickpea Soup with Parmesan & Pasta
Ingredients
Ingredients (~6-8 servings)
- 2 Tbsp olive oil
- 1 large shallot finely diced
- 4 large carrots peeled & diced
- 3 celery stalks diced
- 6 large garlic cloves minced
- 3 sprigs fresh rosemary finely chopped
- 1/2 tsp red pepper flakes plus more to taste
- 3 cans chickpeas drained and rinsed
- 3 small bay leaves
- 1 Parmesan rind 3-4 inch
- ~9 cups low-sodium vegetable broth
- 3 cups water
- 2 1/4 cups small pasta shells Ditalini, Farfalle, Orecchiette
- ~9 oz kale ~4 1/2 cups packed, chopped
- 1 1/2 lemons
- Diamond Crystal kosher salt and freshly-ground black pepper to taste
- Red pepper flakes grated Parmesan, & lemon wedges for serving
Instructions
- Heat 2 Tbsp olive oil in a large Dutch oven over medium-high heat.
- Add 1 diced shallot, 4 diced carrots, 3 diced celery stalks, salt, and pepper.
- Cook 6-8 minutes, stirring frequently, until vegetables are soft and browned.
- Add 6 minced garlic cloves, 3 chopped rosemary sprigs, and 1/2 tsp red pepper flakes.
- Cook 30 seconds until fragrant.
- Stir in 3 cans drained chickpeas, 3 bay leaves, and 1 Parmesan rind.
- Pour in 9 cups vegetable broth and 3 cups water.
- Bring to a boil, then reduce to a simmer for 8-12 minutes.
- Add 2 1/4 cups pasta and cook until al dente, 8-10 minutes.
- During the last 1-2 minutes, add 9 oz chopped kale and cook until wilted.
- Remove from heat and discard bay leaves and Parmesan rind.
- Add juice of 1 1/2 lemons and adjust salt, pepper, and red pepper flakes to taste.
- Serve with grated Parmesan, red pepper flakes, and lemon wedges.
