Recipes
Pasta e Ceci Pasta & Chickpea Soup
- Noodles
This thick soup is full of ceci (Italian for chickpeas), tomatoes, fresh rosemary and pasta. Convenient pantry items makes it the perfect solution for harried weeknights. To make this soup vegetarian simply swap reduced-sodium vegetable broth for the beef broth.
Ingredients
-
2 teaspoons extra-virgin olive oil
-
2 cloves garlic, finely chopped
-
1 14-ounce can plum tomatoes, drained
-
1 large sprig fresh rosemary, or 1 1/2 teaspoons crushed dried
-
2 15-ounce cans reduced-sodium beef broth
-
2 cups water
-
2 19-ounce cans chickpeas, rinsed, divided
-
6 ounces whole-wheat elbow macaroni, or cavatappi
-
½ teaspoon freshly ground pepper
-
1/3 cup grated Pecorino Romano, or Parmesan cheese
Login Required to View Directions
To view the complete recipe directions, please login or register for free.
Registration is free and gives you access to all recipes!
