Lemony Chickpea Soup with Parmesan & Pasta
This soup hits that perfect spot between hearty and bright - the lemon keeps it from being too heavy while the Parmesan rind adds serious depth. I make this whenever I need something cozy that doesn't require much effort.
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.
Notes
Pasta will absorb more broth as soup sits. Soup keeps 3-4 days refrigerated.
Did you make this recipe?Let me know how you liked it below!