Pasta and Chick-Pea Soup (SB)

By hmp13

You can use other pasta shapes, but conchiglie are ideal because they scoop up the chick-peas and beans. Crush 1 or 2 garlic cloves and fry them with the vegetables, if you like.
Serves 4 to 6

Ingredients

• 4 tablespoons olive oil
• 1 onion, minced
• 2 carrots, minced
• 2 celery stalks, finely chopped
• 14-ounce can chick-peas, rinsed and drained
• 7-ounce can cannellini beans, rinsed and drained
• 2/3 cup pureed tomatoes
• 1/2 cup water
• 1 1/2 quarts vegetable or chicken stock
• 1 sprig of fresh rosemary, plus a few leaves to garnish
• Scant 2 cups dried conchiglie pasta
• Salt and pepper
• Shavings of parmesan cheese, to serve

Preparation

Step 1

Heat the oil in a large saucepan. Add the chopped vegetables and cook over low heat, stirring frequently, for 5 to 7 minutes.

Add the chick-peas and cannellini beans, stir well to mix, and cook for 5 minutes. Stir in the tomatoes and water. Cook, stirring, for 2 to 3 minutes.

Add 2 cups of the stock, the rosemary sprig, and salt and pepper to taste and bring to a boil. Lower the heat, cover and simmer, stirring occasionally, for 1 hour.

Pour in the remaining stock, add the pasta, and bring to a boil. Lower the heat and simmer for 7 to 8 minutes, or according to the directions on the package, until the pasta is al dente. Remove the rosemary sprig. Serve the soup sprinkled with rosemary leaves and parmesan shavings.