Monday, January 6, 2014
Source: Vegetarian Times
makes 6 servings
A cousin of pasta e fagioli, this soup (pasta e ceci) features chickpeas instead of white beans.
1/2 cup ditalini pasta
1 TB olive oil
1/2 cup chopped onion
2 cloves garlic, minced
1/2 tsp crushed rosemary
3 Roma tomatoes, seeded & chopped
15 oz. can garbanzo beans, rinsed & drained
Optional garnishes: parmesan cheese & parsley.
1. Cook pasta according to package directions; drain & set aside.
2. Meanwhile, heat oil in large pot. Saute onion & garlic until fragrant. Stir in tomatoes & rosemary; saute a little more.
3. Add chickpeas, and slightly mash to thicken soup. Stir in broth & bring to a boil. Simmer until heated through. Stir in pasta and serve with optional garnishes.