Recipe courtesy of Food Network Kitchen
Save Recipe Print
Pasta e Fagioli with Chickpeas
Total:
40 min
Active:
40 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Total:
40 min
Active:
40 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Ingredients

Directions

Heat 3 tablespoons olive oil in a large pot over medium-high heat. Add the garlic and cook, stirring, until golden, about 2 minutes. Add the onion, carrots and celery and cook, stirring occasionally, until the vegetables start softening, 12 to 15 minutes. Stir in the tomato paste and rosemary and cook until the tomato paste darkens in color, about 3 minutes.

Stir in 6 cups water, the chickpeas with their liquid, the parmesan rind, 1 teaspoon salt and a few grinds of pepper. Bring to a boil, then reduce the heat and simmer until the vegetables are soft, about 10 minutes. Remove 1 cup of the soup (chickpeas, vegetables and broth) and puree in a blender, then return to the pot. (Alternatively, partially puree the soup in the pot with an immersion blender.)

Stir the pasta and escarole into the soup. Cook until the pasta is tender and the escarole is wilted, about 6 minutes. Remove from the heat and stir in the grated parmesan. Top each serving with the remaining 1 tablespoon olive oil and more parmesan.

Photograph by Ryan Dausch

Step Inside the Fantasy Kitchen

Take tour of Food Network Fantasy Kitchen with designer Shea McGee.

IDEAS YOU'LL LOVE

Pasta and Beans: Pasta e Fagioli

Recipe courtesy of Rachael Ray

Pasta Primavera

Recipe courtesy of Giada De Laurentiis

Pasta Bolognese

Recipe courtesy of Anne Burrell

Pasta Primavera

Recipe courtesy of Ree Drummond

Spaghetti Aglio E Olio

Recipe courtesy of Ina Garten

Pasta Primavera

Recipe courtesy of Food Network Kitchen

Pantry Pasta

Recipe courtesy of Geoffrey Zakarian

Pasta Primavera

Recipe courtesy of Ellie Krieger

Pasta Puttanesca

Recipe courtesy of Ellie Krieger

Browse Reviews By Keyword

          Latest Stories