Pasta e Ceci (Pasta with Chickpeas)

• 1 Tbs. olive oil
• 1 medium onion, chopped (1 1/2 cups)
• 3 sprigs fresh rosemary
• 2 cloves garlic, minced (2 tsp.)
• 3 plum or Roma tomatoes, seeded and chopped (2 cups)
• 1 15-oz. can chickpeas, rinsed and drained, or 1 1/2 cups cooked chickpeas
• 4 cups low-sodium vegetable broth
• 1/2 cup ditalini or tubetti
• 1/2 tsp. freshly ground black pepper
• 6 Tbs. grated Parmesan cheese
• 2 Tbs. finely chopped fresh basil or parsley, for garnish

1. Heat oil in large soup pot or Dutch oven over medium heat.
2. Add onion and rosemary sprigs, and saute 5 to 7 minutes, or until onion has softened.
3. Add garlic, and saute 30 seconds.
4. Add tomatoes, and season with salt, if desired.
5. Saute 3 to 5 minutes.
6. Remove rosemary sprigs.
7. Add chickpeas, and slightly mash with fork or potato masher to thicken soup.
8. Add broth, and bring to a boil.
9. Add pasta, and cook 1 minute less than package directions suggest.
10. Season soup with salt, if desired, and pepper.
11. Garnish each serving with 1 Tbs.
12. Parmesan and 1 tsp.
13. basil.

olive oil, onion, rosemary, garlic, tomatoes, chickpeas, lowsodium, ditalini, freshly ground black pepper, parmesan cheese, fresh basil

Taken from www.vegetariantimes.com/recipe/pasta-e-ceci-%e2%80%a8pasta-with-chickpeas/ (may not work)