Main dishes
Chickpea and Potato Casarecce Soup
Preparation
10 min
Cooking time
40 min
Portions
6
For a vegetarian version of this recipe, omit the pancetta and replace the chicken broth with vegetable broth. For a vegan version, also leave out the Parmesan or replace it with a dairy-free alternative like nutritional yeast.
Ingredients
Preparation
- Rinse the canned chickpeas under cold water, drain, and set aside.
- In a large pot, cook the cubed pancetta or guanciale over medium-high heat for about 3 to 4 minutes. Lower the heat and cook for about 5 minutes, to render the fat.
- Add the olive oil and chopped onion. Cook until softened, about 5 minutes, stirring occasionally.
- Add the garlic and rosemary sprig. Cook for 1 more minute or until fragrant.
- Add the diced potatoes and reserved chickpeas. Stir to combine.
- Pour in the chicken broth and add the bay leaf. Bring the mixture to a boil, then lower the heat.
- Cover and let simmer for about 20 minutes, or until the potatoes are tender and the broth has thickened slightly. If the mixture seems too thick, add a little more broth or water to reach your desired consistency.
- Bring the mixture back to a gentle boil. Add the pasta and stir occasionally to prevent sticking. Cook until the pasta is al dente, about 10 minutes.
- Once the pasta is cooked, taste and adjust the seasoning with salt, pepper, and red pepper flakes (if using). For a creamier texture, mash some of the potatoes and chickpeas with a fork or potato masher right in the pot.
- Ladle the soup into bowls and garnish with grated Parmesan. Buon appetito!
