Ingredients
- 3 tbsp. butter
- 1 tbsp. oil
- 1 onion
- 1 cup carrots, chopped
- 1 cup celery, chopped
- 4 cloves garlic
- 1/4 tsp. black pepper
- 1/2 tsp. salt
- 1/2 tsp. rosemary
- 1/2 tsp. ground sage
- 1 tsp. red pepper flakes
- 4 cans chickpeas, rinsed and drained
- 32 oz (1 box) vegetable broth plus 2 cups water
- 1.5 cups ditalini pasta
- grated parmesan for serving
Instructions
- Saute onion, carrots, and celery in butter and oil until softened and onions are translucent.
- Add garlic, black pepper, salt, red pepper flakes, rosemary, and sage and saute until fragrant, about 1 minute.
- Add chickpeas and stir into veggies and spices. Saute for 1-2 minutes.
- Stir in broth and water and bring to a boil then reduce heat and simmer covered for up to 1 hour (or 20 minutes if in a rush).
- Remove 1/2 to 2/3 of the veggies/chickpeas with enough liquid to blend and blend until smooth. Return to the spot and mix in.
- Add pasta and stir continuously until pasta is al dente, about 10-12 minutes.
- Serve topped with parmesan and freshly cracked black pepper with a side of bread.