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Ingredients (15)
- 3 tablespoons extra-virgin olive oil
- 1 small (7-ounce) yellow onion, chopped (about 1 cup)
- 2 large garlic cloves, sliced (about 1 tablespoon)
- 2 (3-inch) thyme sprigs
- 1 (3-inch) rosemary sprig
- 1/2 teaspoon black pepper, plus more for garnish
- 1/4 teaspoon crushed red pepper, plus more for garnish
- 1 1/2 teaspoon kosher salt, divided
- 2 tablespoons tomato paste
- 1/2 cup dry white wine
- 1 (15-ounce) can chickpeas, drained and rinsed
- 6 1/2 cups vegetable broth
- 12 ounces ditalini pasta (about 3 cups)
- 5 cups stemmed and chopped lacinato kale (from 1 [5-ounce] bunch)
- 1 ounce Parmigiano-Reggiano cheese, grated (about 1/4 cup), plus more for garnish
Step 1 of 5
Heat oil in a medium pot over medium. Add onion and cook, stirring occasionally, until softened and translucent, about 4 minutes. Add garlic, thyme, rosemary, black pepper, red pepper, and 1/2 teaspoon of the salt; cook, stirring constantly, until garlic is softened and fragrant, about 1 minute.