Pasta E Ceci Soup

Pasta E Ceci Soup

You have to love this soup! If you want a vegetarian version of this soup then use water instead of chicken stock. Serve with warm garlic bread and a salad.

INGREDIENTS

3 Tablespoons Olive Oil

2 Diced Carrots

1 Large Diced Onion

3 Cloves Minces Garlic

1/3 Cup Diced Tomato

1 ½ Cups Soaked Overnight Garbanzo Beans

6 Cups Chicken Stock or Water

3 Tablespoons Thyme

½ Cup Olive Oil

2 Tablespoons Rosemary

½ Teaspoon Kosher Salt

½ Pound Cooked & Drained Tubetti Pasta

½ Teaspoon Freshly Ground Pepper

Grated Pamigiano Cheese for Serving

Soak the dried garbanzo beans overnight. Add the olive oil to a large Dutch oven over a medium heat. Heat the olive oil for 1 minute. Add the carrots and onions. Cook for 7 minutes. Stir occasionally. Add the garlic and tomato and cook for 1 minute. Keep stirring. Add the garbanzo beans, chicken stock, thyme and rosemary. Turn up the heat to a medium high and bring to a boil. Turn down the heat to a medium low and simmer, uncovered for 1 hour. You want the garbanzo beans to be soft, but not mushy. Strain the garbanzo bean mixture through a colander. Reserve the liquid. Place 2 cups of the garbanzo bean mixture in a shallow bowl that is wide. Mash until almost smooth. Transfer to a large skillet. Add the remaining garbanzo bean mixture and 1 cup of the cooked liquid. Bring to a simmer over a medium high heat. Add the pasta dn1/2 cup of the olive oil. Cook and stir for 2 minutes. Add the salt and pepper. Cook for 1 more minute. Ladle the soup into warmed bowls and garnish with grated Parmigiano cheese. Serves 4