This dish is inspired by pasta en brodo, not quite a soup but not just a pasta. It lives somewhere in-between in it's own brothy delicious universe. Super weeknight friendly, it comes together in a snap so make sure you prep all of your ingredients before you get started!
Heat a high sided skillet or dutch oven over medium heat, add 1 tbsp olive oil, season with salt and cook onion until it starts to soften.
While the onion is cooking start cooking the pasta. Bring 3 cups of vegetable broth to a boil and add 4 oz of pasta.
Once the onions have started to soften, add 2 cloves of minced or pressed garlic and 1/2 tsp red pepper flakes. Cook until fragrant (1-2 minutes).
If necessary, use a little of the vegetable broth from the pot of pasta to deglaze the bottom of the onion & garlic pan, scraping up any brown bits that may have formed.
Add chickpeas to the onion pan, season with salt and cook until warmed through. Add the kale and continue to cook until it just starts to wilt.
Cook the pasta a few minutes shy of al dente (about 6-8 minutes depending on the pasta shape). Do not drain! Add both the pasta and the vegetable broth to the pan of onions, chickpeas and kale.
Continue cooking until the pasta is al dente and remove from heat.
Stir in the juice of 1 lemon, add some fresh black pepper or a little chili oil if you have it on hand and serve!
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