Chickpea and Pasta Soup
Ingredients
- 3 tbsp. olive oil
- 2 stalks celery, coarsely chopped
- 1 carrot, coarsely chopped
- 1 small yellow onion, coarsely chopped
- 3 sprigs rosemary, finely chopped
- 6 cups vegetable stock
- One 15-oz. can chickpeas, drained and rinsed
- 8 oz. cavatelli
- Kosher salt and freshly ground black pepper
- 2 tbsp. finely chopped parsley
- Parmesan cheese, for serving
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