Pasta E Ceci (Chickpea And Pasta Soup)

• 15 ounces 2 cans chickpea, drained
• 2/3 cup short pasta
• 3 cups low sodium vegetable broth
• 1/2 carrot, very finely chopped
• 1/2 onion, very finely chopped
• 1/2 celery stick, very finely chopped
• 1 sprig of rosemary
• 1 bay leaf
• 2 tablespoons extra virgin olive oil (plus some for serving)
• salt and freshly ground pepper
• Parmesan cheese (optional)

1. 1. In a large heavy pot cook the carrots, onions, celery, and rosemary with olive oil over medium heat for about 5-10 minutes. The time it takes for the vegetables to soften.
2. 2. While the vegetables are going puree 1 can of chickpeas with 1 cup broth of until smooth.
3. 3. To soften vegetables add chickpea puree, whole chickpeas, bay leaf, remaining broth and pasta. Cook uncovered for about 15 minutes, until pasta is al dente. The result will be a creamy soup like consistency. Remove bay leaf and rosemary twig. Add salt and pepper to taste. Serve as is or with a bit of freshly grated Parmesan cheese and a bit of olive oil.

chickpea, short pasta, vegetable broth, carrot, onion, celery, rosemary, bay leaf, extra virgin olive oil, salt, parmesan cheese

Taken from food52.com/recipes/27717-pasta-e-ceci-chickpea-and-pasta-soup (may not work)