Summary
| Prep Time | 20 mins |
| Cook Time | 15 mins |
| Total Time | 35 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
Ingredients- olive oil
- 1 onion (s)
- 1 stick celery
- 1 carrot (s)
- 2 cloves garlic
- 1 jar chickpeas, drained weight 220 g
- 2 bay leaves
- 4 teaspoons vegetable broth
- 250 g pasta, small ones, e.. orochiette
- 1 ½ liters water
Print Recipe
Pin Recipe Instructions
- Finely dice the onions and sauté in a large saucepan with a little olive oil until translucent. Finely dice celery, carrots and garlic and add. Drain the chickpeas well and add them as well. Add the vegetable stock and bay leaves to the pot along with the water. Finally add the pasta and cook until al dente. Season to taste with salt and pepper and, if necessary, a little olive oil.
About Editorial Staff
The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
Get FREE Recipe Gifts now. Or latest free cooktops from our best collections.
Disable Ad block to get all the secrets. Once done, hit any button below