Directions
- 1Start by cutting half a cup each of celery, onion, and carrots into small cubes.
- 2Next, heat up some olive oil in a pan, throw in the vegetables, and season with salt and pepper.
- 3Once the vegetables are tender and look like this, it's time to add in the chickpeas and the tomato.
- 4Let the tomato sauce reduce until thick for about 20 to 30 minutes.
- 5Once the tomatoes have thickened up, add in the vegetable broth.
- 6When it comes to a boil, throw in your pasta.
- 7Let the pasta cook until nice and soft.
- 8Ladle into serving plates and buon appetito.
Ingredients
- 0.5 cup celery
- 0.5 cup onion
- 0.5 cup carrots
- olive oil
- salt
- pepper
- chickpeas
- tomato
- vegetable broth
- pasta
Equipment
pan
Tips
- When adding the chickpeas, nonna always told me to add the liquid from the chickpeas too. She said, "Dava più sapore." It added more flavor.
- Let the tomato sauce reduce until thick for about 20 to 30 minutes. This also helps with building up the flavor.
- I personally like using little shell-shaped pasta because the chickpeas will nestle their way into the pasta when you're eating it.
- Since this is a soup, I personally prefer the pasta to be slightly more cooked than al dente.
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