15-ounce can garbanzo beans (chickpeas), drained, rinsed and skins removed
28-ounce can crushed tomatoes
1 tsp dried rosemary
1 tsp dried oregano
salt & pepper
8 ounces uncooked ditalini pasta
1/2 cup freshly grated Parmesan cheese
DIRECTIONS
Heat the oil in a dutch oven or large saucepan over medium heat. When the oil is hot add the onion and carrot to the pan and cook until vegetables are softened, about 7 minutes.
stir in the garlic and cook until fragrant, about 10 seconds. Carefully pour in the vegetable broth, chickpeas, tomatoes, rosemary, oregano, 1 tsp salt, and 1/4 tsp pepper. Stir to combine, bring to a boil then cover and simmer over medium-low heat for 15 minutes.
Stir in the uncooked pasta and return to a boil. Reduce the heat to medium-low and place the lid back on. Simmer while covered, stirring occasionally, until pasta is cooked, about 20 minutes.
Season with salt & pepper to taste. Ladle into bowls and serve topped with freshly grated Parmesan.
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