Chickpea and pasta soup with rosemary (Easy-to-make soup recipes)

 

                This soup is best made and served immediately ; as it sits, the pasta will continue to absorb the liquids. If, however, you happen to have leftover soup that has become too thick, thin it with some additional water.

4 servings

• 1 cup chopped leeks, white and light green parts only
• 1 medium carrot, peeled and sliced
• 3 teaspoons salt, divided
• 1 bay leaf
• 1 fresh thyme sprig or ½ teaspoon dried thyme
• 1 can (14½-ounce) diced tomatoes and their juices
• 1 can (15-ounce) chickpeas, drained and rinsed
• 1 cup small, short dried pasta, such as tubetti, ditalini, or mini-penne
• 2 teaspoons chopped fresh rosemary
• 3 cups (3 ounces) baby spinach leaves
• 1 piece (3-to-4-ounce) Parmigiano-Reggiano or any Parmesan cheese, at room temperature (so that it will be easy to shave

1. Put the leeks, carrot, 2 teaspoons salt, the bay leaf, thyme sprig or dried thyme, tomatoes, and 4 cups water in a medium, heavy pot set over high heat ; bring mixture to a boil, then reduce heat and simmer for 10 minutes.
2. Strain stock into a large bowl, pressing down on the vegetables to extract as much liquid as possible, and return stock to pot (discard vegetables in strainer).
3. It should yield about 4 cups ; if not, add enough water to equal this amount.
4. Purée ½ cup chickpeas with ¼ cup water in a food processor or blender.
5. Add the puréed chickpeas and remaining whole chickpeas, the pasta, chopped rosemary, and the remaining 1 teaspoon salt to the strained stock.
6. Bring mixture to a simmer and cook, stirring occasionally, until pasta is al dente, for 6 to 8 minutes or longer, according to package directions.
7. If the soup starts to cook down too much, add 1 to 1½ cups additional water and return to simmer.
8. Add the spinach and cook 1 minute more or untl wilted ; taste soup and season with salt, if needed.
9. To serve, ladle soup into 4 shallow soup bowls ; using a vegetable peeler, shave a generous amount of thin strips from the piece of Parmesan over each serving.

Bread basket choice : Grissini (Italian bread sticks)) or ciabatta.

BON APPÉTIT