Scordo Pasta Challenge #35: Ditalini with Chickpea and Brocolli soup
Prep time
Cook time
Total time
Ditalini with Chickpea and Brocolli soup
Serves: 4
  • 1-2 cups of cooked chickpeas
  • 1 pound of brocolli (including steams)
  • 1 red onion
  • 3 cloves garlic
  • Extra virgin olive oil
  • 4-5 cups of fresh filtered water
  • ½ tsp red pepper flakes
  • Grated Grana Padano
  • Freshly chopped parsley
  1. Add olive oil to a large stock pot and saute diced onion and garlic for about 10 minutes. Add the pre cooked beans and water. Cook on a low heat for 30-35 minutes. Add Kosher salt and freshly ground pepper to taste.
  2. Next, steam the broccoli until about ¾ quarters cooked steamed broccoli and add to the soup mixture and further cook 8-10 minutes.
  3. Add the freshly chopped parsley and a healthy amount of extra virgin olive oil. Grate cheese over soup and stir well.
Recipe by - Italian Food Recipes and Lifestyle at