Pasta and Chickpea Soup Recipe

November 3, 2017 Jeff American, Italian, Recipes, Southern Comments Off on Pasta and Chickpea Soup Recipe

 

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Pasta and Chickpea Soup
This is a recipe that I found in one of my cook books by Jeni Write called "The Cook's Encyclopedia to Pasta"
Ingredients
  • 1 Onion
  • 2 Carrots
  • 2 Celery Stalks
  • 4 tablespoons olive oil
  • 1 can 14 ounces chickpeas, rinsed and drained
  • 2/3 cup tomato sauce
  • 1 cup water
  • 6 1/4 cups vegetable or chicken stock
  • 2 fresh or dried rosemary sprigs
  • 2 cups conchiglie
  • salt and black pepper to taste
  • fresh grated Parmesan cheese
Instructions

  1. Chop the onions carrots and celery finely, either in a food processor or by hand

  2. Heat the oil in a large saucepan, add the chopped vegetable mixture and cook over low heat, starring frequently, for 5-7 minutes.

  3. Add the chickpeas and cannelini beans, stir well to mix, then cook for 5 minutes. Stir in the tomatoe sauce and water. Coook, stirring for 2-3 minutes.

  4. Add 2 cups of the stock one rosemary sprigs and salt and pepper to taste. Bring to boil, cover, then simmering gentely stirring occasionally for 1 hour.

  5. Pour in the remaining broth, add pasta and bring to a boil, stirring. Lower the head and stirring frequently until the pasta is al dente (7-8 minutes).

  6. Remove the rosemary sprig and serve in warm with fresh grated Parmesan or Ramano cheese and a few rosemary leaves