Pasta with Garbanzo Beans

• 2 tablespoons olive oil
• 1 cup chopped onion
• 3/4 cup chopped celery
• 3 garlic cloves, minced
• 1 bay leaf
• 3 1/4 cups (or more) canned low-salt chicken broth or vegetable broth
• 1 15-ounce can garbanzo beans (chickpeas), rinsed, drained
• 3 tablespoons tomato paste
• 1/4 teaspoon dried crushed red pepper
• 1/2 cup uncooked small elbow macaroni
• 3 tablespoons chopped fresh Italian parsley
• 4 tablespoons freshly grated Parmesan cheese

1. Heat 1 tablespoon oil in heavy large saucepan over medium heat.
2. Add onion, celery, garlic and bay leaf; saute until onion is golden and tender, about 7 minutes.
3. Add 3 1/4 cups broth, garbanzo beans, tomato paste and crushed red pepper.
4. Bring to boil.
5. Add macaroni; reduce heat to medium and boil gently until macaroni is very tender, adding more broth by 1/4 cupfuls if mixture is dry, about 15 minutes (mixture will be thick but some broth should remain).
6. Season with salt and pepper.
7. Discard bay leaf.
8. Stir in parsley and 1 tablespoon oil.
9. Ladle pasta mixture into 4 bowls.
10. Top each serving with 1 tablespoon freshly grated Parmesan cheese.

olive oil, onion, celery, garlic, bay leaf, chicken broth, garbanzo beans, tomato paste, red pepper, elbow macaroni, fresh italian parsley, parmesan cheese

Taken from www.epicurious.com/recipes/food/views/pasta-with-garbanzo-beans-103449 (may not work)