PASTA AND CHICKPEA SOUP (PASTA E CECI)

Note from source: This soup doesn't need to sit overnight for flavor to improve, as some soups do.

2 tsp olive oil
2 cloves garlic, finely chopped
2 tbsp chopped zucchini, optional
1 tbsp finely chopped onion
1 (14 oz.) can plum tomatoes, drained (sometimes I use stewed tomatoes w/oregano and basil)
1 sprig fresh rosemary or 1 1/2 tsp crushed dried rosemary leaves
2 cans (14 1/2 oz. each) beef broth
2 cups water
1 or 2 cans (15 oz. each) chickpeas (garbanzo beans), drained and rinsed (or 1/2 red kidney beans)
6 oz. elbow macaroni or any squiggly pasta (like rotelle, cavatappi or fusilli)*
1/2 tsp freshly ground black pepper, or to taste
1 tsp chopped fresh parsley
TO SERVE:
1/3 cup grated parmesan or romano cheese

Heat oil in a large pot over low heat. Add garlic zucchini, and onion and cook, stirring, until golden, about 1 minute.

Add tomatoes and rosemary, simmer for 5 minutes, crushing tomatoes with a fork or potato masher.

Pour in beef broth and water; bring to a simmer over medium heat.

Meanwhile in a small bowl, mash 1 cup of the chickpeas with a fork or potato masher. Stir the mashed chickpeas into the tomato-beef mixture, along with pasta, pepper and parsley. Simmer, uncovered, until the pasta is tender, 5 to 12 minutes.

Stir in the remaining whole chickpeas and heat through. If using fresh rosemary, retrieve and discard the sprig.

Serve the soup with a sprinkling of grated cheese.

*You can reduce the amount of pasta and add tortellini or a dozen or so ravioli (I use spinach and beef but any filled ravioli would be good). Add the ravioli about 3 minutes after adding the pasta. May need to add more beef broth if adding ravioli.

Servings: 6 (Makes about 9 cups)
Source: Pat/No. Cal.
Adapted from Eating Well magazine