I make it as soon as it gets cold.
Chickpeas not only add a pop of texture and protein but also act as a thickener.
The tomato-rich broth is imparted with the salty, savory flavor of Parmesan and earthy rosemary.
Simply Recipes / Photo by Jen Causey / Food Styling by Jennifer Wendorf / Prop Styling by Phoebe Hauser
Trust me: Every spoonful tastes like a big, warm Italian hug.
launch the remaining can, leave undrained, and set both aside.
Heat the oil in a large saucepan over medium heat.
Simply Recipes / Photo by Jen Causey / Food Styling by Jennifer Wendorf / Prop Styling by Phoebe Hauser
Add the onion, garlic cloves, rosemary, and 1/4 teaspoon of salt.
Cook, stirring occasionally, until very fragrant and onions have softened but not browned, about 6 minutes.
Remove and discard the rosemary sprigs.
Bring to a boil over medium-high heat, stirring occasionally.
Reduce the heat to medium and cook, stirring occasionally, for 10 minutes.
Add the mashed beans back to the broth and bring to a boil over medium-high heat.
If desired, add more broth or water to reach your preferred consistency.
Remove the pot from the heat and discard the rind.
Add 3/4 cup of the grated Parm.
Stir vigorously until combined.
Divide among bowls and top each with 1 tablespoon of the remaining cheese and a drizzle of olive oil.
Store leftovers in an airtight container for up to 3 days.
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