(Vegetarian) Pasta E Ceci

While I’ve made a great pasta e ceci before, this is a different, vegetarian version! It is more of a soup than the other recipe, but both are DELISH. Via Vegetarian Times.

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  • 1 tbsp olive oil
  • 1 medium onion, chopped (1½ 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 1½ cups cooked chickpeas
  • 4 cups low-sodium vegetable broth
  • ½ cup ditalini or tubetti
  • ½ tsp. freshly ground black pepper
  • 6 tbsp grated Parmesan cheese
  • 2 tbsp finely chopped fresh basil or parsley, for garnish

1. Heat oil in large soup pot or 
Dutch oven over medium heat. Add 
onion and rosemary sprigs, and sauté 
5 to 7 minutes, or until onion has softened.

2. Add garlic, and sauté 30 seconds. Add tomatoes, and season with salt, 
if desired. Sauté 3 to 5 minutes. Remove rosemary sprigs.

3. Add chickpeas, and slightly 
mash with fork or potato masher to thicken soup.

4. Add broth, and bring to a boil. 
Add pasta, and cook 1 minute less than package directions suggest.

5. Season soup with salt, if desired, 
and pepper. Garnish each serving with 
1 tbsp Parmesan and 1 tsp basil.

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