Lemony Chickpea Soup with Parmesan & Pasta
This lemony chickpea soup is one of my favorite cozy dinners for autumn, winter, or any time of the year! It's simple, full of flavor, and makes for great leftovers. I seriously make it at least once a month, it's the best!
Ingredients
- 2 Tbs 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 tsp 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 c low-sodium vegetable broth
- 2 c water
- 1 1/2 c pasta shells (Ditalini, Farfalle, Orecchiette, etc.)***
- 6 oz kale, chopped (about 3 cups, packed)
- 1 lemon
- Kosher salt and freshly-ground black pepper, to taste
- Red pepper flakes, Parmesan, & lemon wedges, for serving
Equipment
- Large Dutch oven or soup pot
Instructions
- 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!
Notes
*The Parmesan rind is the secret to getting a deep, savory flavor in this soup! I just buy a block of Parmesan, use the rind for the broth, and grate the rest of the Parmesan for serving.
**If you're a fan of spice, add more red pepper flakes. If you're sensitive, add less. I like to start with 1/2 teaspoon and add more as garnish.
***If you're worried about the pasta getting soggy in leftovers, cook it separately and add it to individual servings. Just toss it with a bit of olive oil so it doesn't get sticky in the fridge.
Serving: 1serving, Calories: 433kcal, Carbohydrates: 66g, Protein: 19.3g, Fat: 10.9g, Saturated Fat: 1.5g, Sodium: 469mg, Potassium: 875mg, Fiber: 12.7g, Sugar: 8.5g, Calcium: 172mg, Iron: 6mg
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