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
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