Monday, January 6, 2014

Pasta-Chickpea Soup

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.

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