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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
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Looking to keep warm? This soup is an old country favorite with large conch pasta and vegetables. It is also so easy to make. Ingredients:
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 |
Directions:
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.
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