Pasta & Chickpea SoupStaff | Delicious Living
- Prep Time: 15 mins
- Cook Time: 40 mins
- Total Time: 55 mins
- Serves: 6 people
- Calories per serving: 305
This soup not only uses freshly grated cheese but the rind, as well. The rinds, similar to a vegetarian soupbone, are perfectly safe to eat and add flavor without the extra expense of using freshly grated cheese; they are available at many natural foods stores.
- Finely chop the onion, carrot, celery, garlic and rosemary. Set a 3-quart pan over medium heat. Add olive oil and the chopped vegetables and cook 10 minutes until the vegetables are soft.
- Pour in tomatoes, chickpeas, broth, tomato paste, bay leaf and cheese rind. Add salt and pepper to taste.
- Simmer soup for 30 minutes, stirring occasionally. Remove the softened cheese rinds and set aside. Add pasta and cook for another 5-8 minutes. Peel the hard outer layer off the rind and cut the cheese into 1/4-inch cubes and return to the soup. Ladle into bowls and serve with extra Parmigiano-Reggiano cheese.
Calories 305,Fat 9,Perfat 26,Cholesterol 10,Carbo 42,Protein 16,Fiber N/A,Sodium N/A