Tuscan chickpea and pastina soup
Make this warm and delightful dish in just a few steps!
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Ingredients
60 ml (¼ cup)
Extra Virgin Olive Oil
250 ml (1 cup)
Red Onion, Finely Chopped
1
Large Carrot, Finely Diced
1 1/2
Celery Stalks, Finely Diced
2
Garlic Cloves, Minced
648 ml (1 jar)
Tomato Basil Sauce
6-7 cups
Water or Chicken Broth
375 ml (1 ½ cups)
Canned Chickpeas, Drained and Rinsed
Salt
Freshly Ground Black Pepper
60 ml (1/3 cup)
Pastina
Freshly Graded Parmesean Cheese
Instructions
Preparation:
- Heat a large pot over medium heat. Heat the olive oil and add the onion. Cook for 1 minute; then add the carrot and celery and cook for 4 minutes. Add the garlic, sauté one more minute.
- Add the sauce and 6 cups of liquid. Stir well. Cover and cook for 15-20 minutes adding more water or broth if needed.
- Season with salt and pepper, to taste. Add the chickpeas and pasta. Cook pasta according to the instructions on the pasta package.
- Remove from heat and let rest a few minutes before serving. Adjust the salt and pepper to taste.
- Serve topped with grated cheese.
