Pasta & Chickpea Soup with Fried Rosemary & Parmesan

Pasta & Chickpea Soup

with Fried Rosemary & Parmesan

20 MIN
$14.99 2 Servings
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From the Test Kitchen

Inspired by the classic Italian pasta e ceci, or "pasta and chickpeas," we're bringing the two together in a rustic, hearty tomato soup garnished with pan-fried rosemary leaves and a sprinkle of parmesan.

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  • Nutrition
    PER SERVING
  • Calories
    620 Cals (est.)
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fresh
ingredients
Pasta & Chickpea Soup with Fried Rosemary & Parmesan
Title
  • 1 15.5-Oz Can Chickpeas
  • 6 oz Ditali Pasta
  • ⅓ cup Mirepoix
  • 1 bunch Rosemary
  • ¼ cup Grated Parmesan Cheese
  • 2 Tbsps Tomato Paste
  • ¼ tsp Crushed Red Pepper Flakes
  • 1 cup Lemon-Rosemary Chicken Bone Broth
step-by-step
instructions
1 Cook the pasta

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the pasta. Cook, stirring occasionally, 9 to 11 minutes, or until al dente (still slightly firm to the bite). Reserving 3/4 cup of the pasta cooking water, drain thoroughly. Evenly divide the cooked pasta between two serving bowls.

2 Fry the rosemary

Meanwhile, wash and dry the rosemary, then pick the leaves off the stems. In a separate medium pot, heat a thin layer of oil on medium-high. Once the oil is hot enough that a rosemary leaf sizzles immediately when added, add the rosemary leaves. Cook, stirring constantly, 1 to 2 minutes, or until crispy and fragrant. Leaving the oil in the pot, transfer the rosemary to a paper towel-lined plate; immediately season with salt.

3 Make the soup & serve your dish

To the pot of reserved rosemary oil, add the mirepoix, tomato paste, and as much of the red pepper flakes as you’d like; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until combined. Add the chickpeas (including the liquid), broth, and reserved pasta cooking water. Heat to boiling on high. Once boiling, reduce the heat to medium-low and simmer 4 to 5 minutes, or until slightly thickened. Turn off the heat. Serve the cooked pasta topped with the soup. Garnish with the fried rosemary and cheese. Enjoy!

Tips from Home Chefs

1 Cook the pasta

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the pasta. Cook, stirring occasionally, 9 to 11 minutes, or until al dente (still slightly firm to the bite). Reserving 3/4 cup of the pasta cooking water, drain thoroughly. Evenly divide the cooked pasta between two serving bowls.

2 Fry the rosemary

Meanwhile, wash and dry the rosemary, then pick the leaves off the stems. In a separate medium pot, heat a thin layer of oil on medium-high. Once the oil is hot enough that a rosemary leaf sizzles immediately when added, add the rosemary leaves. Cook, stirring constantly, 1 to 2 minutes, or until crispy and fragrant. Leaving the oil in the pot, transfer the rosemary to a paper towel-lined plate; immediately season with salt.

3 Make the soup & serve your dish

To the pot of reserved rosemary oil, add the mirepoix, tomato paste, and as much of the red pepper flakes as you’d like; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until combined. Add the chickpeas (including the liquid), broth, and reserved pasta cooking water. Heat to boiling on high. Once boiling, reduce the heat to medium-low and simmer 4 to 5 minutes, or until slightly thickened. Turn off the heat. Serve the cooked pasta topped with the soup. Garnish with the fried rosemary and cheese. Enjoy!

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