Lemony Chickpea Soup With Parmesan & Pasta

Lemony Chickpea Soup With Parmesan & Pasta cover

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Lemony Chickpea Soup With Parmesan & Pasta

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Ingredients

Warning0 allergens identified

Lemony Chickpea Soup With Parmesan & Pasta

2 tablespoons olive oil

1 shallotfinely diced

3 carrotspeeled & diced

2 stalks celerydiced

4 large cloves garlicminced

2 sprigs fresh rosemaryfinely chopped

½ tsp red pepper flakesplus more to taste

2 cans chickpeasdrained and rinsed

2 bay leaves

1 Parmesan rind

6 cups low-sodium vegetable broth

2 cups water

1 ½ cups pasta shells(Ditalini, Farfalle, Orecchiette, etc.)

6 ounces kalechopped

1 lemon

Kosher salt and freshly-ground black pepperto taste

Red pepper flakesfor serving

Parmesanfor serving

lemon wedgesfor serving

In a large Dutch oven or soup pot, heat the olive oil over medium-high heat. Add the shallots, carrots, celery, a couple pinches of salt, and a few grinds of black pepper. Cook, stirring frequently, until the veggies are soft and browned on the edges, about 6-7 minutes.

Next, add the garlic, rosemary, and red pepper flakes. Cook for about 30 seconds, or until fragrant. Stir in the chickpeas, bay leaves, and Parmesan rind.

Pour the vegetable broth and water over the chickpea-veggie mixture. Bring to a boil, reduce to a simmer, and let the soup cook for 5-10 minutes to meld the flavors.

Add the pasta and cook until al dente, according to package directions. During the last 1-2 minutes of cooking, add the kale and cook just until it's wilted.

Remove the soup from the heat. Add the juice of 1/2 the lemon. Taste and add more lemon juice, salt, and pepper, to taste.

Serve the soup with freshly-grated Parmesan, red pepper flakes, lemon wedges, and black pepper. Enjoy!

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Nutrition

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Tips & Tricks (5)

Toast Your Pasta Separately 🍝
Cook pasta shells in salted water until just al dente, then add to soup in the final minutes to prevent it from absorbing excess broth and becoming mushy.
Maximize Umami with Parmesan Rind 🧀
Add the Parmesan rind directly to the simmering broth for 15-20 minutes to extract deep, savory flavors that elevate the entire soup's complexity.
Bloom Aromatics in Oil First 🧄
Sauté your garlic, shallots, and rosemary in olive oil for 1-2 minutes before adding broth to unlock their essential oils and create a more fragrant, flavorful base.
Finish with Lemon Juice Off Heat 🍋
Add fresh lemon juice after removing the soup from heat to preserve its bright, acidic notes and prevent the heat from cooking off the delicate citrus flavor.
Prepare a Flavor-Building Soffritto 🥕
Dice carrots and celery uniformly into small pieces and cook them low-and-slow with shallots for 5-7 minutes before adding broth to create a rich, aromatic foundation.