Chickpea and Pasta Soup

Ingredients

• 3 tablespoons olive oil
• 1 small onion, peeled and finely chopped
• 1 stick of celery, trimmed and finely chopped, plus celery leaves if available
• 1 clove of garlic, peeled and finely chopped
• Extra virgin olive oil
• 2 sprigs fresh rosemary, leaves picked and finely chopped
• 2 14-ounce cans chickpeas, drained and rinsed
• 3 cups chicken or vegetable stock
• 3 1/2 ounces ditalini or other small soup pasta
• A good handful of fresh basil or parsley, leaves picked and roughly chopped
• Juice of half a lemon

Directions

1. Set a large skillet or soup pot over medium-low heat, then pour in the olive oil. Add the onion, garlic, celery, and celery leaves, cover, and cook gently until everything is soft but not browned, about 15 minutes.
2. Stir in the chickpeas and stock, then bring the pot to a quiet boil. Lower the heat and simmer for 20 minutes, until the chickpeas have softened.
3. Use a slotted spoon to lift out half the chickpeas. Blend the remaining soup in a blender, pass it through a food mill, or use an immersion blender right in the pot.
4. Add the purée and the saved chickpeas back to the pot, then stir in the pasta. Cook until the pasta is tender, splashing in boiling water if the soup needs loosening.
5. Season with salt, pepper, and the lemon juice. Finish each bowl with parsley or basil leaves and a drizzle of olive oil.