Chickpea & Cavatelli Soup (recipe #1, January)

So. I wasn't super adventurous this first month of recipe-trying. This was an pretty simple one, which I found on The Splendid Table website. But I wanted to get the ball rolling as it is mid-January and I'm not fluent in Spanish or anything yet. 

I liked this soup a lot, and it was even better the next day. The kids liked it too, although Nora outright refused to try a bean. To even put it on her tongue. So she worked around them. But I've recommitted lately to simply making a a meal for dinner and that's that. You don't get anything else, even if you are seven and very hungry and "do NOT LIKE BEANS! You KNOW I don't like them!" When Adriana was born I let things slip a bit, choosing to make life easier by not pushing the boundaries much as far as food was concerned. But I love food, and it's time to start experimenting again. Nora, you had it easy this month, but watch out. 

  • 3 tbsp. extra-virgin olive oil
  • 2 ribs celery, coarsely chopped 
  • 1 carrot, peeled and coarsely chopped 
  • 1 small yellow onion, coarsely chopped 
  • Leaves from 3 sprigs fresh rosemary, finely chopped 
  • 6 cups vegetable stock 
  • 1 15-oz. can chickpeas, drained and rinsed 
  • 8 oz. cavatelli 
  • Kosher salt and freshly ground black pepper, to taste 
  • 2 tbsp. finely chopped fresh flat-leaf parsley 
  • Grated Parmigiano-Reggiano, for serving

Heat oil in a 6-qt. saucepan over medium-high. Add celery, carrot, onion, and rosemary and cook until soft, 8–10 minutes. Add stock and chickpeas and simmer for 5 minutes. Remove half of chickpeas and purée until smooth; return chickpeas to pan. Add pasta and cook until al dente, 10 minutes. Season with salt and pepper. Serve with parsley and Parmigiano sprinkled on top.