Page 91

PASTA E CECI (PASTA WITH CHICKPEAS) SERVES 6 | 30 MINUTES OR LESS

A cousin of pasta e fagioli, this cozy, classic Italian soup features chickpeas instead of white beans. 1 1 3 2 3

Tbs. olive oil medium onion, chopped (1½ cups) sprigs fresh rosemary cloves garlic, minced (2 tsp.) plum or Roma tomatoes, seeded and chopped (2 cups) 1 15-oz. can chickpeas, rinsed and drained, or 1½ cups cooked chickpeas

4 ½ ½ 6 2

cups low-sodium vegetable broth cup ditalini or tubetti tsp. freshly ground black pepper Tbs. grated Parmesan cheese Tbs. (6 tsp.) finely chopped fresh basil or parsley, for garnish

1

Heat oil in large soup pot or Dutch oven over medium heat. Add onion and rosemary sprigs, and sauté 5 to 7 minutes, or until onion has softened. Add garlic, and sauté 30 seconds. Add tomatoes, and season with salt, if desired. Sauté 3 to 5 minutes. Remove rosemary sprigs.

2 Add chickpeas, and slightly mash with fork or potato masher to thicken soup, leaving some chickpeas whole

3 Add broth, and bring to a boil. Add pasta, and cook 1 minute less than package directions suggest.

4 Season soup with salt and pepper, if desired. Garnish each serving with 1 Tbs. Parmesan and 1 tsp. basil. PER 1 CUP SERVING 160 CAL; 7 G PROT; 5 G TOTAL FAT (1 G SAT FAT); 23 G CARB; 4 MG CHOL; 545 MG SOD; 2 G FIBER; 4 G SUGARS SPECIAL RECIPE SECTION

vegetariantimes.com

6

19sdfghkjhf  
Read more
Read more
Similar to
Popular now
Just for you