Broccoli and Chickpea Soup - Rossella's Cooking with Nonna

vegetable broth

🥗Healthier: homemade vegetable broth

💰Cheaper: water

Homemade broth is lower in sodium and can be made from scraps.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often less expensive and works well for sautéing.

black pepper

💰Cheaper: white pepper

White pepper has a similar flavor profile and is often cheaper.

lemon juice

💰Cheaper: vinegar

Vinegar can provide acidity at a lower cost.

Wash the broccoli and cut off the ugly parts; break it into small florets.

Heat extra virgin olive oil in a large pot until hot.

Add rosemary sprigs to the hot oil and fry for a minute to flavor the oil.

Add minced garlic, chopped carrots, onions, and celery to the pot; sauté until softened.

Add a pinch of salt to the sautéed vegetables.

Pour in water and bring to a boil.

Add broth cubes to the boiling water; stir to dissolve.

Add the chopped broccoli to the pot and stir.

Crush some chickpeas with a spoon and add them to the pot along with the whole chickpeas; stir to combine.

Remove the rosemary sprigs from the pot.

Cook until the broccoli is tender, about 10 minutes.

Cook pasta in salted boiling water separately for half the time indicated on the package instructions.

Add the partially cooked pasta to the soup and stir; turn off the heat but keep the pot hot.

Serve the soup with a generous sprinkle of grated cheese on top.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary