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.
Pasta & Chickpea Soup
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Ingredients
- 1 small red onion
- 1 medium carrot
- 1 stalk celery
- 1 large clove garlic
- 1 1/2 teaspoons dried rosemary
- 1 1/2 tablespoons olive oil
- 1 28-ounce can diced organic tomatoes, undrained
- 1 15-ounce can drained chickpeas (garbanzo beans)
- 4 cups chicken broth or vegetable broth
- 1 tablespoon tomato paste
- 1 bay leaf
- 1 4-inch square Parmigiano-Reggiano rind
- 1 cup small pasta tubes such as ditalini
- Salt and pepper to taste
Instructions
- 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.
Recipe Notes
Nutrition Facts
Pasta & Chickpea Soup
Amount Per Serving
Calories 305
* Percent Daily Values are based on a 2000 calorie diet.
Calories 305,Fat 9,Perfat 26,Cholesterol 10,Carbo 42,Protein 16,Fiber N/A,Sodium N/A
