Pasta e Ceci Serves 4-6 Prep time: 10 minutes Cook time: 20 minutes Ingredients • 2 tablespoons unsalted butter • 2 tablespoons extra virgin olive oil • 1 medium sweet onion, finely diced • 1 large carrot, peeled and sliced into thin rounds • 3 garlic cloves, minced • 2 tablespoons tomato paste • 1/2 teaspoon dried oregano • 1/2 teaspoon dried thyme • 1 (15 ounce) can chickpeas, rinsed and drained • 6 cups low sodium vegetable or chicken broth • salt and freshly ground black pepper • 2 cups dried ditalini pasta • 1/2 cup grated Parmesan cheese Directions In a large pot, over medium heat, warm the olive oil and saute the onion, carrot, and garlic until soft, about 5 minutes. Season with salt and pepper to taste. Add the tomato paste, oregano, thyme, the chickpeas, and 2 cups of veggie broth; stir to combine. Bring the pot to a boil, reduce heat and simmer gently for 5 minutes. Add the remaining veggie broth, bring it to a boil and cook the pasta in the soup until just al dente, mixing occasionally so it doesn’t stick, about 10 minutes. Taste and add more salt and pepper if necessary. Mix in the Parmesan cheese. Ladle into bowls and sprinkle a little more Parmesan on top.
Posted on: Tue, 18 Mar 2014 21:42:46 +0000