Chickpea and Pasta Soup
This soup is a meal in and of itself, full of lots of vegetables, chickpeas, and pasta.
I started cooking in college. Back then I was particularly fond of Jamie Oliver’s recipes; I had almost all of his cookbooks and would invite friends over for entire meals based upon them. This soup is adapted from one in Jamie’s Italy. It’s a meal in and of itself, full of lots of vegetables, chickpeas, and pasta. As the soup stands, the pasta will absorb lots of the liquid, transforming the soup into a thick stew, which I love. But feel free to add more stock to thin it out again when you’re reheating it for leftovers. —Farideh Sadeghin, test kitchen director
Find this recipe in our cookbook, SAVEUR: Italian Comfort Food