Recipe

Pasta And Chickpea Soup Recipe


Pasta And Chickpea Soup Recipe
This is a good winter warmer. Can be an appetizer, a quick lunch, or a full meal if you are so inclined.

Rottman

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Ingredients
  • 4 tb olive oil
  • 1 onions coarsely chopped
  • 2 carrot; chopped
  • 2 st celery; chopped
  • 1 14 oz can chickpeas; drained and rinsed
  • 1 7 oz can cannellini beans; drained and rinsed
  • 2/3 c strained tomatoes
  • 1/2 c water
  • 6 1/2 c chicken stock
  • 1 sp fresh rosemary
  • or 1 tsp dried rosemary
  • 2 c dried conchiglie (pasta shells)
  • salt and pepper
  • parmasan cheese; grated

Directions
  1. Heat the oil in a large pot, add the vegetables and cook over a medium heat for 5-7 minutes.
  2. Add the chickpeas and cannellini beans, stir well to mix, then cook for 5 minutes. Stir in the tomatoes and water. Cook, stirring for 2-3 minutes.
  3. Add 2 cups of the stock, the rosemary, and the salt and pepper. Bring to the boil, cover, then simmer gently, stirring occasionally for 1 hour.
  4. Pour in the remaining 4 1/2 cups of stock, add the pasta, and bring to the boil. Lower the heat and simmer for 8 minutes until the pasta is done. If fresh rosemary is used, remove the sprig.
  5. Serve soup sprinkled with rosemary leaves and parmesan shavings

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Comments


Sounds so comforting Mmmmmmmmm i love soups .thank you


Let me know what you think of it this winter, when the temperatures drop.


Lovely soup. I'm gonna try it. I love soup.


This is a great post! I love this kind of soup! So comforting in this cold winter days! Thank you for sharing! *5*
Ana


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