- 1 T. olive oil
- 1 small onion, peeled and finely chopped
- 1 clove of garlic, peeled and finely chopped
- 1 stick of celery, trimmed and finely chopped, plus celery leaves if available
- 1 T. all-purpose flour
- 2, 14-oz. cans chickpeas, drained and rinsed
- 2 1/2 c. chicken or vegetable broth
- 2 sprigs fresh rosemary, leaves picked and finely chopped
- Juice of half a lemon, plus 1 tablespoon lemon juice (from other half of lemon)
- 1 t. grated lemon zest
- 4.5 oz. whole-wheat tortellini (1/2 package)
- 1/2 c. half and half, fat-free
- Salt and Pepper to taste
- A good handful of fresh basil or parsley, leaves picked and roughly chopped
- Heat a large skillet or soup pot over medium-low heat. Add olive oil, and saute the onion, garlic, celery, and celery leaves, covered, until soft and colorless, about 15 minutes.
- Add flour and stir constantly until flour is light brown, 1-2 minutes.
- Add chickpeas, broth, rosemary, lemon juice, and lemon zest, and bring to a gentle boil. Simmer for 20 minutes until the chickpeas are soft.
- Remove half the chickpeas with a slotted spoon, and purée the soup in a blender, through a food mill, or with an immersion blender. Return the purée and reserved chickpeas to the pot, and add the tortellini, cooking until pasta is tender.
- Stir in half and half, and season to taste with salt and pepper and the lemon juice. Serve with parsley or basil leaves and a drizzle of olive oil.
- Category: Dinner
- Method: Stovetop
- Cuisine: American