Nice rendition of a universal theme. You can take this in any direction you want. I’ve always used white beans and skipped the pasta. All kinds of meats can be added.
In the past, I’ve added braised lamb chunks, smoked ham hocks, Italian sausage….all delicious. A salad, a loaf of bread.
This recipe is easy to follow, quick to make and tastes amazing!
It Serves 6
3 tbsp. olive oil
2 stalks celery, roughly chopped
1 carrot, roughly chopped
1 small yellow onion, roughly chopped
3 sprigs rosemary, minced
6 cups vegetable stock
1 (15-oz.) cans chickpeas, drained and rinsed
8 oz. cavatelli
Kosher salt and freshly ground black pepper, to taste
2 tbsp. minced parsley
Parmesan cheese, for serving
Heat oil in a 6-qt. saucepan over medium-high; add rosemary, celery, carrot, and onion and cook until soft, 8-10 minutes. Add stock and chickpeas; simmer 5 minutes. Remove half the chickpeas and purée until smooth; return chickpeas to pan. Add pasta and cook until al dente, 10 minutes; season with salt and pepper. Stir in parsley and serve with Parmesan cheese.
Published by Dr. Martha Andrea Castro Noriega, MD WMA FACS
I live in the Science Universe, Cycling World and Freedom Home.
I am a Medical Doctor and General Surgeon.
I specialize in difficult medical and clinical diagnostics. I subspecialize in Ischemic Cardiopathy.
I am a Certified Medical Doctor by the World Medical Asociation.
I have been practicing medical science for 32 years
In my private life I am a competitive amateur cyclist, animal lover, acoustic guitar player and song writer.
My legs keep the wheels turning, my spirit keeps me going….AND MY BRAIN KEEPS ME BALANCED!
View all posts by Dr. Martha Andrea Castro Noriega, MD WMA FACS