Yield: 4-6 Servings
Active Preparation Time: 20 minutes
Cook time: 30 minutes
Total Time: 50 minutes
This hearty and comforting soup has a nutty quality that is the perfect
elixir for a cold winter day. The soup can be served with small pasta, such
as ditalini, shells or farfalle. Alternatively, it can be served with oil-
brushed, oven toasted gluten free baguette slices.
¼ cup extra virgin olive oil
1 onion, peeled and chopped
2 stalks celery chopped
4 cloves crushed garlic
1 large handful of fresh basil chopped
1 14 ounce can of diced tomatoes
1 4” piece of kombu seaweed (optional)
2-3 bay leaves
1 14 ounce canned chickpeas, drained and rinsed
8 cups of water
Salt and pepper to taste
1 cup of small dried pasta such as ditalini, shells, or farfalle or
6 slices of gluten free baguette such as Greenlite or Against the Grain
1-2 tablespoons extra virgin olive oil for brushing bread
½ cup grated pecorino romano cheese
Heat olive oil in a Dutch oven and add onion.
Cook until soft and translucent, several minutes.
Add crushed garlic, celery and chopped basil.
Saute for 1-2 additional minutes until garlic gives
off its characteristic aroma.
Ingredient notes :
Do not add salt until the soup or dish is completely cooked.
Add 2-3 bay leaves to soup stock.
Add a 4 inch piece of Kombu seaweed to the cooking liquid.
In addition to neutralizing the enzymes that impede digestion, the seaweed is a umami, which will add additional flavor to the soup. Remove after soup is cooked.
Add diced tomato, bay leaves and kombu (if using) and saute for 1
Add drained/rinsed chickpeas and water. Bring soup to a boil and then
lower heat, cover and simmer for 35-40 minutes. Season with salt and
pepper to taste. In a separate saucepan boil salted water for pasta. After water has come
to a boil, cook pasta until al dente, and then drain and pour in a separate
bowl. Do not mix directly with soup, as the pasta will soak up the soup
broth and thicken it to the consistency of a stew. If you prefer bread to pasta, brush the baguette slices with extra virgin olive oil.
After chickpeas have simmered for 35–40 minutes, remove kombu.
Add pasta or toasted baguette slices to individual soup bowls and ladle
soup into bowls. Top with romano cheese and serve.