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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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This is a good winter warmer. Can be an appetizer, a quick lunch, or a full meal if you are so inclined. Ingredients:
4 tb olive oil |
1 onions coarsely chopped |
2 carrot; chopped |
2 st celery; chopped |
1 14 oz can chickpeas; drained and rinsed |
1 7 oz can cannellini beans; drained and rinsed |
2/3 c strained tomatoes |
1/2 c water |
6 1/2 c chicken stock |
1 sp fresh rosemary |
or 1 tsp dried rosemary |
2 c dried conchiglie (pasta shells) |
salt and pepper |
parmasan cheese; grated |
Directions:
1. Heat the oil in a large pot, add the vegetables and cook over a medium heat for 5-7 minutes.
2. Add the chickpeas and cannellini beans, stir well to mix, then cook for 5 minutes. Stir in the tomatoes and water. Cook, stirring for 2-3 minutes.
3. Add 2 cups of the stock, the rosemary, and the salt and pepper. Bring to the boil, cover, then simmer gently, stirring occasionally for 1 hour.
4. Pour in the remaining 4 1/2 cups of stock, add the pasta, and bring to the boil. Lower the heat and simmer for 8 minutes until the pasta is done. If fresh rosemary is used, remove the sprig.
5. Serve soup sprinkled with rosemary leaves and parmesan shavings
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