2 tbsp. extra virgin olive oil
2 cups diced celery
½ cup diced carrot
½ cup diced onion
1 clove garlic, chopped
1 tsp. celery seeds
½ tsp. ground pepper
3 14.5 oz. cans chicken broth or vegetable broth
2/3 cup whole wheat orzo or other small pasta
1 14.5 oz. can diced tomatoes
8.5 oz. can of corn and/or 8.5 oz. can string beans
½ cup chopped celery leaves, divided
¼ cup packed grated Parmigiano-Reggiano cheese, plus more for serving
Heat oil in a large saucepan or soup pot over medium heat.
Add celery, carrot, onion, garlic, celery seeds, and pepper.
Cook, stirring occasionally, until the vegetables are tender, about 10 minutes.
Add broth and bring to a boil.
Add pasta and cook uncovered until the pasta is tender, 8 to 10 minutes.
Add tomatoes, chickpeas (or beans), half the celery leaves, and ¼ cup cheese.
Cook over medium heat until steaming hot, 3 to 5 minutes.
Ladle into bowls and garnish with the remaining celery leaves and a light dusting of cheese, if desired.