Lemony Chickpea Soup With Parmesan & Pasta

This lemony chickpea soup is one of my favorite cozy dinners for autumn, winter, or any time of the year! It's simple, full of flavor, and makes for great leftovers. I seriously make it at least once a month, it's the best!

Author: Jane Doe

Category: Soups & Stew

Cuisine: American

Difficulty: Hard

Prep. Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Servings: 4 Servings

Calories: 75 kcal per serving

Ingredients

2 Gram - Olive Oil
1 Gram - Shallot
3 Gram - Carrots
2 Gram - Celery Stalks
4 Gram - Garlic Cloves
2 Gram - Sprigs Fresh Rosemary
1 Gram - Red Pepper Flakes
2 Gram - Cans Of Chickpeas
2 Gram - Bay Leaves
1 Gram - Parmesan Rind
6 Gram - Low-Sodium Vegetable Broth
2 Gram - Water
1 Gram - Pasta Shells
6 Ounce - Kale
1 Gram - Lemon
1 Gram - Kosher Salt And Freshly-Ground Black Pepper
1 Gram - Red Pepper Flakes, Parmesan, & Lemon Wedges

Instructions

In a large Dutch oven or soup pot, heat the olive oil over medium-high heat. Add the shallots, carrots, celery, a couple pinches of salt, and a few grinds of black pepper. Cook, stirring frequently, until the veggies are soft and browned on the edges, about 6-7 minutes.
Next, add the garlic, rosemary, and red pepper flakes. Cook for about 30 seconds, or until fragrant. Stir in the chickpeas, bay leaves, and Parmesan rind.
Pour the vegetable broth and water over the chickpea-veggie mixture. Bring to a boil, reduce to a simmer, and let the soup cook for 5-10 minutes to meld the flavors.
Add the pasta and cook until al dente, according to package directions. During the last 1-2 minutes of cooking, add the kale and cook just until it's wilted.
Remove the soup from the heat. Add the juice of 1/2 the lemon. Taste and add more lemon juice, salt, and pepper, to taste.
Serve the soup with freshly-grated Parmesan, red pepper flakes, lemon wedges, and black pepper. Enjoy!

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