Description
A comforting and vibrant Lemony Chickpea Soup with Parmesan and pasta shells, featuring hearty chickpeas, fresh vegetables, and a refreshing lemon kick, perfect for a nutritious and satisfying meal.
Ingredients
Soup Base
- 2 Tablespoons olive oil
- 1 large shallot, finely diced
- 3 large carrots, peeled & diced
- 2 celery stalks, diced
- 4 large garlic cloves, minced
- 2 sprigs fresh rosemary, finely chopped
- 1/2 teaspoon red pepper flakes, plus more to taste
- 2 cans of chickpeas, drained and rinsed
- 2 small bay leaves
- 1 2-3 inch Parmesan rind
- 6 cups low-sodium vegetable broth
- 2 cups water
Pasta and Greens
- 1 1/2 cups pasta shells (Ditalini, Farfalle, Orecchiette, etc.)
- 6 ounces kale, chopped (about 3 cups, packed)
Finishing Touches
- 1 lemon
- Kosher salt and freshly-ground black pepper, to taste
- Red pepper flakes, Parmesan, and lemon wedges, for serving
Instructions
- Prepare the Vegetables: 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 vegetables are soft and browned on the edges, about 6-7 minutes.
- Add Aromatics and Chickpeas: 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.
- Add Broth and Simmer: Pour the vegetable broth and water over the chickpea and vegetable mixture. Bring to a boil, then reduce to a simmer, and let the soup cook for 5-10 minutes to meld the flavors.
- Cook Pasta and Kale: Add the pasta shells and cook until al dente following package directions. During the last 1-2 minutes of cooking, add the chopped kale and cook just until it’s wilted.
- Finish the Soup: Remove the soup from heat. Stir in the juice of half the lemon. Taste and adjust seasoning with more lemon juice, salt, and pepper as preferred.
- Serve: Ladle the soup into bowls and serve with freshly grated Parmesan, additional red pepper flakes, lemon wedges, and black pepper on the side. Enjoy your hearty and flavorful lemony chickpea soup!
Notes
- To make this soup vegan, omit the Parmesan rind and skip adding cheese at the end.
- Use low-sodium broth to control salt levels better.
- If you prefer a thicker soup, mash some chickpeas before adding pasta.
- Kale can be substituted with spinach or Swiss chard.
- Use gluten-free pasta to make the dish gluten-free.
