Broccoli and Chickpea Soup

Broccoli and Chickpea Soup.


For 6 Person(s)

For the Soup:

  • 3 tablespoons extra virgin olive oil
  • 3 rosemary sprigs
  • 2 medium carrots, cut into a 1/4 inch dice
  • 1 medium onion, cut into a 1/4 inch dice
  • 3 cloves garlic, sliced
  • 2 celery stalks, cut into a 1/4 inch dice
  • 10 cups water or chicken broth
  • 2 chicken boulion cubes (do not use if using broth)
  • 2 19oz cans chickpeas
  • 2 heads broccoli, cut into bite sized pieces
  • 8 ounces Sagnarelli pasta, or any small cut of pasta you desire

Pasta Sale!!!

Use the code Pasta10

and Save 10% on all Pasta and

La Grande Famiglia Pasta Pack


FREE Shipping!

Get it HERE!



  1. Put a large stockpot  over a medium flame and heat the oil. Add in the rosemary and cook for one minute.
  2. Add in the carrots, onions, garlic and celery and cook until softened, about 7-8 minutes.
    Separate out about 1 cup of the chickpeas and mash them with a wooden spoon. Add the whole and mashed chickpeas to the pot.
  3. Add in the water and bouillon or water to the pot and bring to a boil.
    Add in the broccoli and cook until tender, about 10 minutes.
  4. Drop the pasta into a large pot of salted boiling water. Cook about 3 minutes less than the package instructions.
  5. Drain and add the pasta to the pot with the soup.
  6. Serve with a generous sprinkle of grated Parmigiano reggiano cheese.


Sunday, 29 March 2020
We make this all the time sooo good!!! Thank you! - Maryrose2112