Ingredients

• ●1 tablespoon olive oil
• ●1/4 cup diced onion
• ●1/4 cup diced carrot
• ●1/4 cup diced celery
• ●1 clove minced garlic
• ●1/4 cup dry white wine
• ●1 (15-ounce) can, drained and rinsed canned chickpeas
• ●4 cups vegetable broth
• ●1/2 cup orecchiette pasta
• ●1 tablespoon lemon juice
• ●Zest of 1/2 lemon lemon zest
• ●to taste salt
• ●to taste black pepper
• ●Chopped, for garnish fresh parsley

Instructions

1. 1Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrot, and celery and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
2. 2Pour in the white wine and scrape up any browned bits from the bottom of the pot. Let it simmer for a minute or two until the alcohol evaporates slightly.
3. 3Add the drained and rinsed chickpeas and vegetable broth (or water). Bring to a boil, then reduce heat and simmer for about 30 minutes, or until the vegetables are very tender and the broth has reduced slightly.
4. 4Remove about 1 cup of the soup and blend it with an immersion blender or in a regular blender until smooth. This will help thicken the stew.
5. 5Return the blended chickpeas to the pot. Add the orecchiette pasta and cook according to package directions, usually about 10-12 minutes, or until al dente.
6. 6Stir in the lemon juice, lemon zest, salt, and pepper to taste.
7. 7Ladle into bowls and garnish with fresh parsley.