Garbanzo Bean & Pasta Soup — Vegetarian

Garbonzo Bean and Pasta Soup—Vegetarian

Two months ago, a stray kitten that we’ve been feeding since February walked into my studio while I had the door open. I was in the kitchen when I heard Meow-Meow. I looked into the room and there he stood, five-feet inside the room…home at last. About an hour later, with kitten well settled under my desk in a place he selected for himself, we opened the door for him to leave. He looked the other way. An hour after that, we opened the door again. Not only did he look away, he got up and walked to the back room. As I said…home at last.

His vet appointment was last month. He’s neutered, been declared healthy, and good to go on a long, happy life. His name is Harold. Now we don’t want to leave the studio. It’s Saturday and time for lunch. Mac and I don’t want to leave the cat. It quicker to go to the store and pick up ingredients to make something. Here’s the soup we made so we could stay in the studio with Harold, Garbanzo Bean & Pasta Soup — Vegetarian.

Harold learning to take a selfie

The Soup Ingredient List

3 tablespoons extra-virgin olive oil

2 stalks celery, peel and course chop

1 carrot, peel and course chop

1 yellow onion, course chop

1 1/2 tablespoons fresh rosemary leaves, finely chopped

Black pepper, fresh grind a few twists from the grinder

6 cups (48 ounces) vegetable broth

1 tablespoon tomato paste

1 15-ounce can garbanzo beans (chickpeas), drained and rinse, rinse, rinse

  • chickpeas are also called garbanzo beans

8 ounces cavatelli (small shell pasta)

  • If you can’t find cavatelli, substitute a similar size pasta


2 tablespoons fresh flat-leaf parsley, finely chopped (optional)

Top with grated Parmigiano-Reggiano (as much as you like)

Sprinkle with fresh ground pepper.

Equipment Needed

Soup Pot (mine’s 8-quarts)

Chef Knife

Cutting Board

Immersion Blender

Pepper Grinder

Wooden Stirring Spoon

Soup Ladle for Serving

Nice wine to sip while cooking

The Preparation Method

  • Heat the oil in a soup pot. First toss in the onion and cook for 10 to 15 minutes. Stir frequently. Add in the celery, carrot and rosemary. Cook another ten minutes, for a total of about 20 minutes. (The reason I cook the onions first, and for so long, is to get them to brown on the edge and caramelize. I think soups taste better when the onions have caramelized. It usually takes about 20–30 minutes on medium heat, frequently stirring, to achieve this. So, I allow the onions a 10–15 minutes head start on sautéing, then add everything else that’s waiting on the cutting board)

2. Add the vegetable broth, tomato paste and garbanzos (that you have rinsed, rinsed, rinsed) into the pot and bring to a boil . Reduce heat to medium-low and simmer for 10 minutes.

3. Use an immersion blender to rough purée everything in the pot. A rough puree leaves texture. You don’t want this soup totally smooth. If you don’t have an immersion blender, blend half in a regular blender and pour back in the pot. If you don’t have either, don’t worry about it…you’re still making a great soup!

4. NOTE: What you have now created is considered a pasta water for the cavatelli.

5. Bring soup up to a low rolling boil (just like cooking pasta). Add in the pasta, and cook till pasta is al dente, about 8–10 minutes.

6. If you desire a thinner soup. Add more broth or water.

7. Salt and pepper to taste.

8. Serve with a sprinkle of finely chopped flat-leaf parsley and shavings of fresh Parmigiano. Add as much Parm as you like.

Phebe and Harold

Originally published at Phebe Phillips Blog.