Go Back
Vegan Pasta e Fagioli with Chickpeas
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Course: Soup
Cuisine: Italian
Servings: 4 servings
  • 1/4 cup extra virgin olive oil
  • 2 cloves garlic smashed
  • 2 cups chopped carrots
  • 1 cup chopped celery
  • 1/4 cup tomato paste
  • 1 tablespoon minced fresh rosemary
  • 1 15- ounce can chickpeas undrained (I used home-cooked chickpeas, about 2 cups)
  • sea salt and freshly ground pepper
  • 3/4 cup small pasta such as elbows or ditalini gluten-free
  • 1 head escarole chopped
  1. 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 to soften, 12 to 15 minutes. Stir in the tomato paste and rosemary and cook until the tomato paste darkens in color, about 3 minutes.
  2. Stir in 6 cups water, the chickpeas with their liquid (if using home-cooked chickpeas, add about 1/2 cup of the liquid), 1 teaspoon of 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 (or partially puree the soup using an immersion blender), then return to the pot.
  3. Sir 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 top each serving with a drizzle of olive oil.