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) (1 cup)
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)
**3/4 cups of dried chickpeas (should equal 2 1/4 cups) soaked for 8 hours in cold water, then drained and rinsed.
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 freshly grated parmesan cheese if desired. Enjoy!
If using canned chickpeas, then drain and rinse, use 2 cups of water and cook for approximately 30 minutes, add more water if needed.
Calories: 530kcal | Carbohydrates: 81g | Protein: 23g | Fat: 13g | Saturated Fat: 1g | Sodium: 338mg | Potassium: 1140mg | Fiber: 19g | Sugar: 11g | Vitamin A: 195IU | Vitamin C: 12mg | Calcium: 138mg | Iron: 8.7mg