When it feels like it’s been raining and gray forever, it’s time to make some soup. This recipe is classic comfort food and even better – it’s budget friendly. You can easily make it vegetarian by using vegetable stock instead of chicken.
We all loved it and I’ll definitely be making it again. You’ll want a hunk of crusty bread to pair with it.
3 Tbsp olive oil
1 cup finely chopped yellow onion
1 sprig rosemary
3 Tbsp tomato paste
3 garlic cloves, minced
1/4 to 1/2 tsp crushed red pepper flakes
15 oz can chickpeas, drained and rinsed
6 cups chicken stock
1 cup dry ditalini pasta
Salt and fresh ground pepper to taste
4 cups chopped kale
1/3 cup grated Pecorino Romano cheese
In a large pot, heat the olive oil over medium heat. Add the onions and rosemary; saute until onions are soft. Add in the tomato paste, garlic and red pepper flakes. Cook for 3 minutes stirring occasionally allow the tomato paste to cook. Toss the chickpeas into the tomato onion mixture. Smash half the chickpeas with the back of a spoon. Mashing them helps thicken the broth. Allow to cook for 3 more minutes.
Add in the broth and stir to scrape the bottom of the pot to loosen any bits. Bring to a boil and add in the pasta. Season with salt and pepper. Reduce heat slightly and allow the soup to simmer uncovered, about 10 minutes. Once the pasta is al dente, stir in the kale and cheese. Continue to cook uncovered until the kale is wilted. Season with additional salt and pepper if needed.
Source: Dishing out Health
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