Ingredients:
2 tablespoons olive oil
2 large carrots, finely chopped
2 stalks celery, finely chopped
1 medium onions, minced
1 (14 ounce) cans chickpeas, rinsed and drained
1 (7 ounce) cans cannellini beans, rinsed and drained
1 cup pureed tomatoes
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 cloves (optional)
garnish with rosemary
serve with grated parmesan cheese or romano cheese
Directions:
Saute the the vegetables in the heated oil in a saucepan over a rather low heat.
Stir often for about 5 minutes, then add the beans; stir well and then mix in the tomatoes.
Cook, stirring for a few minutes, then add 2 cups of the stock, the rosemary, salt, and pepper.
Now bring this to a boil. Lower the heat, cover and simmer for 1 hour.
Pour in the rest of the stock and the pasta.
Bring to a boil.
Lower the heat and simmer for 7-8 minutes.
You want your pasta al dente.
Remove the the rosemary sprig, however sprinkle rosemary leaves over the soup along with cheese.
Servings: 4-6
Time preparation: 15 min.
Time total: 75 min.