recipelink.com Chat Room Recipe Swap - 2001-01-04
From: Kathy,.MA

PASTA AND CHICKPEA SOUP(Pasta e ceci)

2 tsp olive oil
2 cloves garlic, finely chopped
1 tbsp finely chopped onion
2 tbsp chopped zucchini, optional
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 14-1/2 oz. cans beef broth
2 cups water
1 or 2 15-oz. cans 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
1/3 cup grated parmesan or romano cheese
optional: ravioli or tortellini

Heat oil in a large pot over low heat. Add garlic, onion and zucchini 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.