Chickpea & Cavatelli Soup from Italian Comfort Food by The Editors of Saveur

Ingredients

• 1 15-oz. can chickpeas, drained and rinsed
• 1 small yellow onion, coarsely chopped
• Kosher salt and freshly ground black pepper, to taste
• 3 tbsp. extra-virgin olive oil
• Leaves from 3 sprigs fresh rosemary, finely chopped
• 6 cups vegetable stock
• 1 carrot, peeled and coarsely chopped
• 2 ribs celery, coarsely chopped
• 8 oz. cavatelli
• 2 tbsp. finely chopped fresh flat-leaf parsley
• Grated Parmigiano-Reggiano, for serving