Inspired by the flavors of the Italian countryside, this hearty stew combines tender chickpeas, delicate pasta, and nourishing Tuscan kale in a comforting tomato broth. McCormick Gourmet™ Collection Marjoram Leaves add a gentle sweetness, while Crushed Rosemary brings depth and warmth. The result is a one-pot meal that’s both wholesome and elegant — perfect for cozy evenings when you want something simple and full of character.
Inspired by the flavors of the Italian countryside, this hearty stew combines tender chickpeas, delicate pasta, and nourishing Tuscan kale in a comforting tomato broth. McCormick Gourmet™ Collection Marjoram Leaves add a gentle sweetness, while Crushed Rosemary brings depth and warmth. The result is a one-pot meal that’s both wholesome and elegant — perfect for cozy evenings when you want something simple and full of character.
Key products
Instructions
Instructions
- Mix oil, marjoram, rosemary and garlic in large saucepot. Heat on medium-low until fragrant. (Do not allow garlic to brown.) Stir in chickpeas, stock, tomatoes, water, salt and pepper. Bring to boil on high heat. Reduce heat; simmer 20 minutes, stirring occasionally
- Meanwhile, cook pasta in salted water as directed on package for al dente. Drain well, reserving 1/2 cup pasta water. Rinse pasta under cold water.
- Spoon 1/2 of the chickpea mixture into blender container. Add reserved pasta water. Cover. Puree until smooth. Return puree to saucepot. Add kale; cook on medium heat pasta and kale into soup. Cook on medium heat until kale is wilted, about 15 minutes, stirring occasionally. Stir in pasta. Cook just until heated through. Sprinkle with Parmesan and drizzle with olive oil to serve.
