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Tuscan Chickpea & Pasta Velouté

A rustic and hearty one-pot meal where humble ingredients transform into a luxuriously creamy, deeply savory dish. By puréeing a portion of the chickpeas and simmering the pasta directly in the fragrant broth, this recipe creates a rich, stew-like consistency without a drop of cream. It is a masterclass in texture and flavor, perfect for a satisfying weeknight dinner.

  • Total Time45 minutes
  • Yield6 servings 1x

Ingredients

Scale
  • ⅓ cup 80 ml extra-virgin olive oil, plus more for drizzling
  • 6 medium garlic cloves (30 g, thinly sliced)
  • 1 medium carrot (60 g, finely diced)
  • 1 celery stalk (60 g, finely diced)
  • 1 sprig fresh rosemary
  • ¼ teaspoon red pepper flakes
  • 3 tablespoons 45 g double-concentrated tomato paste
  • ¾ cup 180 ml dry white wine, such as Pinot Grigio
  • 3 15-ounce / 425 g cans low-sodium chickpeas, drained and rinsed
  • 6 cups 1.4 L unsalted vegetable or chicken stock
  • Freshly ground black pepper
  • 12 ounces 340 g whole wheat ditalini or other small tubular pasta
  • 1 ounce 28 g finely grated Parmigiano-Reggiano cheese
  • 1 tablespoon fresh lemon juice

Instructions

  1. Build the Aromatic Foundation: In a large Dutch oven or heavy-bottomed pot, warm the ⅓ cup of olive oil over medium heat. Add the sliced garlic, diced carrot, and diced celery. Cook, stirring often, for 6-8 minutes, until the vegetables have softened and the garlic is fragrant and lightly golden.
  2. Bloom the Umami: Add the rosemary sprig and red pepper flakes, stirring constantly for 30 seconds until aromatic. Stir in the tomato paste and cook for 2 minutes, allowing it to toast and deepen to a dark, brick-red color.
  3. Deglaze and Emulsify: Pour in the white wine, using a wooden spoon to scrape any flavorful browned bits from the bottom of the pot. Allow the wine to simmer and reduce by about half, about 2 minutes, creating a thick, emulsified base.
  4. Create the Chickpea Velouté: Remove the pot from the heat and discard the rosemary sprig. Add one-and-a-half cups of the chickpeas (the equivalent of one can) and 2 cups of the unsalted stock. Using an immersion blender, carefully blend the mixture directly in the pot until it is completely smooth and creamy.
  5. Simmer the Flavors: Return the pot to medium-high heat. Stir in the remaining chickpeas and the remaining 4 cups of stock. Season generously with freshly ground black pepper and bring the mixture to a lively simmer.
  6. Cook the Pasta: Add the whole wheat ditalini to the simmering pot. Cook, stirring frequently to prevent sticking, for about 8-10 minutes, or until the pasta is al dente and the liquid has thickened into a rich, stewy sauce. If the mixture becomes too thick, add a small splash of water or more stock to reach your desired consistency.
  7. Finish and Serve: Remove the pot from the heat. Stir in the grated Parmigiano-Reggiano and the fresh lemon juice until the cheese is fully melted. Ladle into warm bowls, drizzle generously with extra-virgin olive oil, and serve immediately.

Notes

Nutrition Facts (per serving): Calories: 563 kcal | Total Fat: 18.1 g (Saturated Fat: 2.9 g) | Total Carbs: 77.1 g (Fiber: 14.1 g, Net Carbs: 63.0 g) | Protein: 20.3 g | Sodium: 470 mg

These values are approximate and may vary based on ingredients and preparation.

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Cuisine: Mediterranean

Nutrition

  • Calories: 563

Find it online: https://dailyzests.com/mediterranean-chickpea-soup-recipe-pasta-e-ceci/