Ingredients:

  • 2 tablespoons olive oil (30ml)
  • 2 cloves garlic, minced (about 2 teaspoons)
  • 1/2 teaspoon red pepper flakes (or more, to taste)
  • 1 teaspoon dried rosemary, crushed
  • 1 (15-ounce) can chickpeas, drained and rinsed (425g)
  • 4 cups vegetable broth (950ml)
  • 1/2 teaspoon salt (2.5g)
  • 1/4 teaspoon black pepper (1.25g)
  • 8 ounces ditalini pasta (or other small pasta shape) (225g)
  • 2 tablespoons olive oil (30ml)
  • Fresh parsley, chopped, for garnish
  • Grated Parmesan cheese (or Pecorino Romano), for serving (optional)
  • Lemon wedges (optional)

Instructions:

  1. Heat olive oil in a large pot. Add garlic, red pepper flakes, and rosemary; cook until fragrant (about 1 minute), being careful not to burn the garlic.
  2. Add chickpeas, vegetable broth, salt, and pepper. Bring to a boil, then reduce heat and simmer for 10 minutes to allow flavors to meld.
  3. Add ditalini pasta to the pot and cook according to package directions (usually about 8-10 minutes), or until al dente. Stir occasionally to prevent sticking.
  4. Using an immersion blender (or carefully transferring some of the soup to a regular blender), blend about half of the soup until smooth and creamy. Return the blended mixture to the pot. This creates a lovely, thick texture without adding cream.
  5. If the soup is too thick, add a little more vegetable broth to reach desired consistency.
  6. Stir in the remaining olive oil. Ladle into bowls. Garnish with fresh parsley and grated Parmesan cheese (if using). Serve with lemon wedges, if desired.