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Categories:
olive oil onion garlic carrots stalks celery tomatoes thyme chickpeas low-sodium Pasta fresh basil Parmesan cheese
Viewed: 15 - Published at: 6 years agoIngredients
- 2 Tbs. olive oil
- 1 small onion, chopped (1 1/4 cups)
- 4 cloves garlic, peeled
- 3 large carrots, halved lengthwise and thinly sliced (2 cups)
- 3 stalks celery, halved lengthwise and thinly sliced (1 cup)
- 1 28-oz. can crushed tomatoes
- 2 sprigs fresh thyme
- 2 15-oz. cans chickpeas, rinsed and drained
- 4 cups low-sodium vegetable broth
- 1 1/4 cups (6 oz.) ditalini pasta
- 13 cup chopped fresh basil, plus more thinly shredded basil for garnish
- 6 Tbs. Parmesan cheese, for serving, optional
Method
- Heat oil in large pot or Dutch oven over medium heat.
- Add onion and garlic, and saute 4 minutes, or until softened.
- Add carrots and celery, and cook 5 minutes, stirring occasionally.
- Stir in tomatoes, add thyme sprigs, and cook 2 minutes more.
- Smash 1/2 cup chickpeas with back of a fork to form paste.
- Add smashed and whole chickpeas, broth, and 2 cups water to pot.
- Bring to a boil, then reduce heat to medium-low, and simmer 5 minutes.
- Add ditalini and basil, and cook 7 to 8 minutes, stirring occasionally.
- Thin soup with broth or water (if necessary), and adjust seasoning.
- Remove thyme sprigs, and serve garnished with shredded basil and sprinkled with Parmesan cheese (if using).
