Chickpeas and Pasta

Chickpeas and Pasta is a cozy, flavor-packed soup that’s simple to make. With rosemary, garlic, and Parmesan, this one-pot dish brings a hint of Italian charm. Nourishing and comforting, it’s perfect for an easy weeknight dinner.

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Chickpeas and Pasta: A Simple and Flavorful Way to Enjoy Beans

If you’ve been wanting to add more beans to your diet for their health benefits but find them bland or hard to enjoy, this recipe is here to change that. By blending the beans into the broth, it creates a creamy, velvety base with none of the mushiness. Bursting with Italian flavors, this dish is both comforting and delicious, made with simple ingredients you likely already have in your pantry. Best of all, it’s quick, easy, and perfect for a flavorful weeknight meal.

Tools Needed

• Saucepan– 3 quart saucepan is the perfect size for cooking this soup in addittion to making small batch sauces and smaller amounts of pasta. It is also a good size for hard boiled eggs, oatmeal or simply reheating leftovers.
• Knife– An 8-inch chef’s knife is the best all-around choice for new cooks because it’s versatile, easy to handle, and perfect for both small and large tasks in the kitchen.
• Cutting Board– A high-quality plastic cutting board set is a great choice for new home cooks because it’s budget-friendly, dishwasher-safe, and easy to sanitize, especially when handling raw meat or fish.
• Immersion Blender or Blender– While a regular blender works for blending this soup, an immersion blender is a more convenient option. It allows you to quickly and easily blend the hot liquid directly in the pot, with less mess and hassle.

Ingredients Needed

Pantry Staples

• Olive Oil– This is the foundation of flavor. It gently sautés the onion, rosemary, and garlic, bringing out their aromas and infusing the soup with a rich, silky undertone. Look for extra virgin olive oil with a harvest date on the label, a dark glass bottle to protect it from light, and a fresh, fruity aroma when tasted or smelled.
• Salt– Enhances the natural flavors of the ingredients, making the soup taste vibrant rather than flat.
• Crushed Red Chili Pepper Flakes– Adds a subtle kick of heat, which balances the creaminess of the beans and pasta without overwhelming the dish. However, it is an optional ingredient.
• White Beans– The heart of the soup, white beans add a creamy texture, protein, and fiber. Cannellini, great northern, or chickpeas all work well, each offering a slightly unique flavor and texture.
• Chicken Broth– The base of the soup, chicken broth provides savory depth while keeping the dish light and flavorful. For a vegetarian option, vegetable broth works just as well, adding its own subtle richness. Both broths help cook the pasta directly in the soup, enhancing its flavor.
• Pasta– Adds body and makes the soup hearty and satisfying. It transforms the dish into a comforting, meal-worthy option.
• Lemon Juice or Vinegar– A small but powerful addition, this bit of acidity brightens the soup, balancing the richness and making all the flavors pop.

Perishable Ingredients

• Brown Onion (aka Yellow Onion)– When cooked, brown onions release their natural sugars, adding a subtle sweetness that balances the savory and earthy flavors in the soup. They can make you tear up while chopping, but their flavor transforms beautifully as they cook.
• Garlic– A key player for bold, savory flavor, garlic adds richness and complexity, tying all the ingredients together.
• Rosemary– This herb adds an earthy, aromatic warmth that’s a hallmark of Italian flavors, perfectly complementing the creamy beans and pasta. It’s the flavor backbone of this comforting dish.
• Parmesan– Parmigiano Reggiano is the gold standard for Parmesan, delivering unmatched umami, saltiness, and richness. Authentic Parmigiano Reggiano can be found at Costco for a fantastic price, making it an affordable way to add indulgent, balanced flavor.
• Garnish of Chives or Parmesan– The finishing touch. Chives add freshness and a subtle oniony kick, while extra Parmesan boosts creaminess and flavor, making each bowl feel special and complete.

Fresh Rosemary vs Dried Rosemary

Rosemary is a key flavor in this recipe, adding an earthy, aromatic touch that makes the dish feel distinctly Italian. Both fresh and dried rosemary work beautifully, but they bring slightly different qualities to the table.

• Fresh Rosemary– Fresh sprigs provide a vibrant, piney aroma and a more delicate flavor. As they simmer, they infuse the soup with subtle, herbal notes. If using fresh rosemary, simply toss in the whole sprigs and remove them before blending the soup.
• Dried Rosemary– Dried rosemary is more concentrated, so you’ll need less—just one teaspoon for this recipe. However, its texture can be tough, so it’s best to grind it before using. You can grind dried rosemary yourself with a coffee grinder or purchase pre-ground rosemary for convenience. This ensures it blends seamlessly into the soup without any woody bits.

Whichever you choose, rosemary is the herb that brings all the flavors together, serving as the heart of this comforting and fragrant bowl of Chickpeas and Pasta.

How To Make {Simplified Instructions}

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1. Heat olive oil in a saucepan and sauté onion, rosemary, and garlic for 10 minutes.
2. Add salt, chili flakes, and beans, stirring to combine.
3. Pour in broth, cover, and simmer for 15 minutes.
4. Blend the soup until smooth using an immersion blender or regular blender.
5. Add pasta to the soup and simmer until al dente, about 8–10 minutes.
6. Stir in Parmesan and lemon juice, then adjust seasoning if needed.
7. Serve with Parmesan, olive oil, and chives on top. Enjoy!

Storage and Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. To freeze, let the soup cool completely, then transfer it to a freezer-safe container, leaving some space for expansion. Freeze for up to 3 months.

When reheating, thaw frozen soup in the refrigerator overnight. Warm gently on the stovetop over low heat, adding a splash of broth or water to adjust the consistency. Stir occasionally to ensure even heating, and garnish fresh before serving.

What To Serve With Chickpeas and Pasta

Chickpeas and Pasta is hearty enough to stand on its own, but pairing it with the right sides can make the meal even more satisfying. Here are a few simple ideas:

• Crusty Bread– Perfect for soaking up the creamy broth. Try a sourdough baguette for added texture.
• Green Salad– A light, fresh salad with a balsamic or lemon vinaigrette adds brightness and balance to the meal.
• Roasted Vegetables– Serve alongside roasted zucchini, carrots, or asparagus for extra veggies and flavor.
• Marinated Olives– A small bowl of tangy, briny olives pairs wonderfully with the Italian-inspired flavors of the soup.
• Glass of Wine– For those who enjoy wine, a crisp white like Pinot Grigio or Sauvignon Blanc beautifully complements the bright, creamy flavors of the dish.
• Olive Oil Garlic Bread– A warm, crusty loaf brushed with olive oil, garlic, and herbs is the perfect companion for Chickpeas and Pasta. It’s great for soaking up the creamy broth while adding extra flavor to the meal.

Frequently Asked Questions

Can the blending step be skipped?

Yes, blending the beans can be skipped if you prefer a chunkier texture in your soup. Leaving the beans whole will create a slightly lighter broth while still delivering plenty of flavor. If skipping the blending step, consider mashing some of the beans with the back of a spoon or a potato masher to add a bit of creaminess without using a blender. This adjustment keeps the soup hearty and satisfying, just with a different texture!

What are the best pasta options for this soup?

The best pasta options for this soup are small shapes that cook quickly and complement the creamy texture of the broth. Here are some great choices:

• Ditalini– A classic for soups, its small, tube-like shape blends seamlessly with the other ingredients.
• Orzo– Rice-shaped pasta that adds a soft, tender bite without overpowering the soup.
• Small Shells– Their curved shape catches bits of beans and broth, adding texture to every spoonful.
• Acini di Pepe– Tiny, round pasta perfect for a delicate, velvety soup base.
• Stelline (Little Stars)– A fun option, especially for families with kids, that’s small and cooks quickly.

Why is the vinegar or lemon necessary?

The vinegar or lemon juice is essential in Chickpeas and Pasta soup because it brightens the flavors and balances the richness of the dish. The acidity cuts through the creaminess of the blended beans and Parmesan, ensuring the soup doesn’t feel heavy. It also enhances the savory notes, making every ingredient taste more vibrant and well-rounded. This small addition is the key to taking the soup from good to exceptional.

Are there other herbs that can replace rosemary?

Yes, if rosemary isn’t available or to your taste, other herbs can work beautifully in Chickpeas and Pasta soup. Here are some great alternatives with suggested amounts:

• Thyme– Use 3-4 fresh sprigs or 1 teaspoon dried for a subtle, earthy flavor.
• Oregano– Use 1 tablespoon fresh or 1 teaspoon dried for a bold, classic Italian touch.
• Sage– Use 4-5 fresh leaves or 1/2 teaspoon dried for a warm, earthy note.

When substituting fresh herbs for dried, remember the general rule to use three times as much fresh as dried, since dried herbs are more concentrated.