This dish comes from Nicole Leggio. Nicole posts awesome recipes on her blog, Cooking for Keeps. She’s a foodie, a chef, and her dog’s name is Ravioli. Needless to say she’s crazy about pasta. Use Banza gluten free Chickpea pasta to capture the full flavors of this delicious soup. 


  • 1 8 oz. of Banza Elbows
  • 1 tablespoon olive oil
  • 1 cup chopped celery
  • 1 cup chopped carrots
  • 1 cup chopped onion
  • 1 large garlic clove, minced
  • 1 teaspoon salt
  • 32 ounces low-sodium chicken stock
  • 15 oz. canned diced tomatoes
  • 1/2 cup chopped tomatoes
  • 1 parmesan cheese rind
  • 1 teaspoon dried basil
  • 1 15 oz. can chickpeas, drained and rinsed
  • 2 cups chopped kale


Step 1:

In a large stock pot, heat olive oil to a medium heat. Add clery, carrots, onion, garlic and salt. Saute until vegetables become slightly soft, about 3-4 minutes.

Step 2:

Add chicken stock, canned tomatoes, chopped tomatoes, cheese rind and dried basil. Bring to a boil and reduce to a simmer for 20 minutes.

Step 3:

Add chickpeas, kale and pasta. Cook until pasta is cooked, another 5-6 minutes.

Step 4:

Season to taste with salt and pepper.