Follow these steps for perfect results
olive oil
potatoes
cubed
onion
thin strips
garlic
minced
cauliflower florets
tomatoes
chopped
pasta
chickpeas
chicken broth
water
basil
oregano
salt
pepper
Heat olive oil in a 4-quart pot over medium heat.
Add potatoes, onion, and garlic to the pot.
Cook for 5 minutes, stirring occasionally.
Add cauliflower florets to the pot and cook for 2 minutes.
Pour in water, chicken broth, and chopped tomatoes.
Add chickpeas and desired seasonings (basil, oregano, salt, and pepper).
Bring the mixture to a boil.
Add pasta to the boiling soup.
Cover the pot and reduce heat to low.
Simmer for 15 minutes, or until pasta is cooked through.
Serve hot.
Expert advice for the best results
Add a squeeze of lemon juice for brightness.
Garnish with fresh parsley or basil.
For a thicker soup, mash some of the potatoes or cauliflower.
Everything you need to know before you start
15 minutes
Can be made 1-2 days in advance.
Serve in a bowl with a drizzle of olive oil and a sprinkle of fresh herbs.
Serve with crusty bread.
Pair with a side salad.
Such as Pinot Grigio or Sauvignon Blanc.
Discover the story behind this recipe
Comfort food staple in many cultures.
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