Broccoli and Chickpea Soup with Sagnarelli ___

Broccoli and Chickpea Soup with Sagnarelli


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


Get the Sagnarelli Pasta HERE!

Put a large stockpot  over a medium flame and heat the oil. Add in the rosemary and cook for one minute.

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.

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.

Drop the Sagnarelli pasta into a large pot of salted boiling water. Cook about 3 minutes less than the package instructions.

Drain and add the pasta to the pot with the soup.

Serve with a generous sprinkle of grated Parmigiano reggiano cheese.