Nutrition per serving may change if servings are adjusted.
2 tablespoons extra-virgin olive oil
2 cups diced celery plus ½ cup chopped celery leaves, divided
½ cup diced onion
½ cup diced carrot
1 clove garlic, chopped
1 teaspoon celery seed
½ teaspoon freshly ground pepper
4 cups reduced-sodium chicken broth or vegetable broth
⅓ cup whole-wheat orzo or other small pasta
1 15-ounce can diced tomatoes
1¾ cups cooked chickpeas or cannellini beans or one 15-ounce can, rinsed
¼ cup packed grated Parmigiano-Reggiano cheese, plus more for serving
Heat oil in a large saucepan or wide shallow soup pot over medium heat. Add diced celery, onion, carrot, garlic, celery seed and pepper. Cook, stirring occasionally, until the vegetables are tender, about 10 minutes.
Add broth and bring to a boil. Add pasta and cook, uncovered, until tender, 8 to 10 minutes. Add tomatoes, chickpeas (or beans), half the celery leaves and ¼ cup cheese. Cook over medium heat until steaming-hot, 3 to 5 minutes. Ladle into bowls and garnish with the remaining celery leaves and a light dusting of cheese, if desired.
Make Ahead Tip: Cover and refrigerate for up to 1 day.
166 calories;7 g fat(1 g sat); 5 g fiber; 20 g carbohydrates; 8 g protein; 43 mcg folate; 3 mg cholesterol; 3 g sugars; 0 g added sugars; 2,347 IU vitamin A; 13 mg vitamin C; 98 mg calcium; 1 mg iron; 619 mg sodium; 481 mg potassium
Vitamin A (47% daily value), Vitamin C (22% dv)
My family loved it! I used a rind of parmigiana cheese while the soup was cooking, and then grated some on top of each bowl. With crusty sourdough, it was very filling.
December 15, 2016
By: Diane I.
This was a quick & tasty recipe. The Parmigiano-Reggiano Cheese was not a good addition to the soup prior to serving, because it just clumped up and stuck to the bottom of the pan and the serving spoon and did not incorporate into the soup. It's great to sprinkle on top of the soup prior to serving, but skip adding the cheese at the end of the recipe as originally stated.