Makes 4 to 6 servings
This is a classic Italian dish that showcases chickpeas and a flavorful broth. You can cook the chickpeas a day or two ahead, and then the dish will come together in a flash for a busy weeknight.
- 1 lb dried chickpeas (about 2 1/2 cups)
- 1/2 cup extra-virgin olive oil, plus more for drizzling
- 1 medium yellow onion, finely chopped
- 1 celery stalk, finely chopped
- 2 garlic cloves, chopped
- 1 rosemary sprig, leaves picked and chopped
- 3 cups Brodo or vegetable broth, or as needed
- 3/4 cup broken pappardelle (or any short dried pasta)
- Sea salt, to taste
- Freshly ground black pepper, as needed
- Crushed hot red pepper, as needed
- Chopped basil (optional)
- Chopped flat-leaf parsley (optional)
- The day before making the soup, sort and rinse the chickpeas and soak in cold water to cover for at least 12 and up to 24 hours.
- Drain the chickpeas and put them in a pot. Add enough cold water to cover them by at least 2 inches. Bring the water to a boil over high heat. Decrease the heat to low and continue to simmer the chickpeas until they are tender, at least 45 minutes, or longer depending upon how old the chickpeas are. Drain the chickpeas in a colander and reserve.
- Heat a soup pot over medium heat. Add the olive oil, onion, celery, garlic, and rosemary. Stir to coat the vegetables in the oil. Cover the pot and cook over low heat until the vegetables are tender and have started to release some of their juices, about 10 minutes.
- Drain the chickpeas and add them to the soup pot, along with the broth. Stir well and cook over low heat until the chickpeas are very tender, 30 to 40 minutes.
- Transfer half of the soup to a large bowl. Use an immersion blender to puree the soup left in the pot. Return the unpureed soup to the pot, and add the pasta. Continue to simmer the soup until the pasta is cooked and tender, 10 to 12 minutes depending upon the shape of the pasta you use. Add salt, black pepper, and hot red pepper to taste. (The soup is ready to finish and serve now, or you may cool and store the soup in the refrigerator for up to 3 days or in the freezer for up to 2 months.)
- Serve the soup in heated soup plates or bowls, topped with basil and parsley, if desired, and a drizzle of olive oil.