Ingredients
The following ingredients have 4 Servings
- 2 tablespoons olive oil
- 1/2 onion ((minced))
- 1 clove garlic ((minced))
- 1 stalk celery ((chopped))
- 1 potato ((chopped small))
- 2 1/4 cups chickpeas**
- 1 can tomatoes pelati (nothing added) ((14.4 oz or 356 grams))
- 3 cups water
- 1-2 tablespoons fresh parsley
- 1/2 teaspoon basil
- 1/2 teaspoon oregano
- 1/2 teaspoon salt
- hot pepper flakes to taste
- 1 1/2 cups cooked pasta ((more or less))
Instruction
- In a large pot add olive oil, minced onion, garlic and celery, sautee on low/medium heat for 2 minutes or until clear.
- Then add potatoes, chickpeas, tomatoes, water and spices simmer on low/medium until tender and thickened (approximately 60 minutes).
- In the last 15 minutes cook the pasta until al dente then drain well (I prefer Orecchiette pasta in this soup).
- Remove half the cooked soup and blend until smooth, return to the pot, add the pasta and heat until hot. Serve with fresh grated parmesan cheese if desired. Enjoy!
