Country Chickpea Soup

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 2 large carrots, finely chopped
• 2 stalks celery, finely chopped
• 1 medium onion, minced
• 1 (14 ounce) can chickpeas, rinsed and drained
• 1 (7 ounce) can cannellini beans, rinsed and drained
• 1 cup pureed tomato
• 2 quarts chicken stock or 2 quarts vegetable stock
• 2 cups dried conchiglie (large shell pasta)
• 1 sprig fresh rosemary
• salt and pepper
• 1 -2 garlic clove (optional)
• garnish with rosemary
• serve with grated parmesan cheese or romano cheese

Recipe

• 1 sauté the the vegetables in the heated oil in a saucepan over a rather low heat.
• 2 stir often for about 5 minutes, then add the beans; stir well and then mix in the tomatoes.
• 3 cook, stirring for a few minutes, then add 2 cups of the stock, the rosemary, salt, and pepper.
• 4 now bring this to a boil. lower the heat, cover and simmer for 1 hour.
• 5 pour in the rest of the stock and the pasta.
• 6 bring to a boil.
• 7 lower the heat and simmer for 7-8 minutes.
• 8 you want your pasta al dente.
• 9 remove the the rosemary sprig, however sprinkle rosemary leaves over the soup along with cheese.