Pasta e ceci (pasta & chickpea soup)

Pasta e ceci (pasta & chickpea soup)

From July 31, 2008:  We got back from our trip to the beach in Ocean City, Maryland today and wanted something quick and healthy for dinner.  I remembered this super simple soup from Rome.  Last year I was teaching  topical cooking classes at my school.  When we studied Rome, I taught the kids to make some modern dishes from that region of Italy.  The kids loved this soup!  The children apparently went home and raved about the soup because I had a couple of moms come ask me for the recipe.  It is quite good…simple and inexpensive. ..the Roman way!  Tonight, this soup paired with a tossed salad made the perfect homecoming meal.

Pasta e ceci (pasta and chickpea soup)

4 cups vegetable broth
1 16 oz. can chickpeas (garbanzos), drained
1 14.5 oz. can diced tomatoes (with juices)
2 teaspoons fresh rosemary
2 tablespoons olive oil
salt, to taste
4 oz. short pasta (or break spaghetti into fourths)

Combine all the ingredients in a heavy soup pot and bring to a boil. Cook, stirring occasionally, until the pasta is tender.


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