"What a Crock" Friday - Chickpea and Pasta Soup

Chickpea and Pasta Soup

Weight Watchers Slow Good cookbook

This version of the classic Italian pasta and bean soup, known as pasta e fagioli, features chickpeas (instead of the usual white beans) and orzo pasta. Adding a cinnamon stick may seem a bit unusual, but it lends a subtle sweetness to the soup, which balances perfectly with the smoky ham.

Makes 6 servings

Ingredients

2 teaspoons olive oil

3 small red onions, finely chopped

3 garlic cloves, peeled

1 (19-ounce) can chickpeas, rinsed and drained

3 carrots, finely chopped

3 celery stalks with leaves, finely chopped

1 (3-ounce) piece smoked ham hock

10 flat-leaf parsley sprigs

1 (3-inch) cinnamon stick

1/2 teaspoon salt

1/4 teaspoon freshly ground pepper

8 cups reduced-sodium beef broth

1 cup orzo or other tiny pasta (we used kamut as it holds up well in the crock-pot)

3 plum tomatoes, seeded and finely chopped

Flat-leaf parsley leaves, for garnish

1/4 cup grated Parmesan cheese, for garnish

1. Heat the oil in a large nonstick skillet over medium heat. Add the onions and garlic; cook, stirring occasionally, until the onions are softened, about 5 minutes.

2. Transfer the onion mixture to a 5- or 6-quart slow cooker. Add the chickpeas, carrots, celery, ham hock, parsley sprigs, cinnamon stick, salt, and pepper (and kamut, if substituting for the orzo). Pour broth over the chickpeas and vegetables. Cover and cook until the vegetables are fork-tender, 4-5 hours on high or 8-10 hours on low. Discard the garlic, ham hock, parsley sprigs and cinnamon stick. Skim any fat from the soup.

3. About 15 minutes before the cooking time is up, cook the orzo according to package directions, omitting the salt. Drain and add to the soup. (skip this step if substituting kamut for the orzo)

4. Top each serving with the tomatoes, then garnish with the parsley leaves and cheese.

Here's a bowl of the finished soup with some chopped tomato and freshly grated cheese. It was very yummy!

And for those who might not have used kamut before, this is a closeup showing it with the chickpeas on the spoon. It adds a great texture to crock-pot soups!