Ditalini Soup with Chickpeas & Bacon Bits
Creamy, decadent, warming and utterly delicious this ditalini soup is your next favorite this winter.
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
- ⅔ cup ditalini pasta
- 1 ½ cup dry chickpeas
- 1 carrot finely chopped
- 1-2 celery stalks finely chopped
- 1 onion finely chopped
- 2 garlic cloves optional
- ½ cup bacon bits/ pancetta cubes
- 6 cups chicken broth
- Aromatic herbs: bay leaf rosemary, thyme
- Extra virgin olive oil
Is you’re using dry chickpeas make sure to put them to soak overnight in plenty of water.
Put a dutch oven or non-stick stockpot on medium heat. Add a splash of extra virgin olive oil and finely chopped onion, carrot, celery.
Stir for a minute or two, then add bacon cubes, aromatic herbs and. garlic cloves crushed with a flat knife (add chopped garlic if you prefer a stronger flavor).
Once garlic becomes fragrant and all the veggies lightly brown add chickpeas and chicken broth.
Reduce the heat and let the soup simmer on low heat for about 40 minutes.
Remove herbs and garlic clove if you used whole one. Deep a hand blender and pulse shortly until you get a creamy texture but still with bits of veggies and whole chickpeas.
Add ditalini pasta and cook for another 6-8 minutes.
Serve hot with a drizzle of extra virgin olive oil and more bacon bits.