Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 small yellow onion finely chopped
- 1 celery rib finely diced
- 4 garlic cloves minced
- 1 sprig fresh rosemary
- 1/4 teaspoon red pepper flakes plus more, to taste
- 3 tablespoons tomato paste
- 1 can chickpeas (15 ounces) drained and rinsed
- 6 cups low-sodium vegetable broth
- 1 cup ditalini pasta
- 3 1/2 cups chopped kale or escarole
- Salt to taste
- Black pepper to taste
- Grated Parmesan cheese for serving
- Extra-virgin olive oil for drizzling
Instructions
- Heat the olive oil in a large pot over medium heat. Add the finely chopped yellow onion and celery, and cook until softened, about 5-6 minutes. Stir in the minced garlic, fresh rosemary, red pepper flakes, and tomato paste. Cook for 2 minutes until the flavors blend.
- Add the chickpeas and stir. Lightly mash some of the chickpeas to thicken the broth. Pour in the vegetable broth and simmer.
- Stir in the ditalini pasta and cook for about 10-12 minutes until al dente. In the last 2 minutes, add the chopped kale or escarole. Season with salt and black pepper to taste. Serve hot, garnished with grated Parmesan cheese and a drizzle of extra-virgin olive oil.
