Pasta with Chickpeas and Cannellini with Spinach Soup

Pasta with Chickpeas (Pasta e Ceci)

INGREDIENTS

2 TBS. extra virgin olive oil

1 medium to large yellow onion diced

3/4 cup of diced carrots

3 garlic cloves minced

1 1/2 TBS. tomato paste

1/4 tsp. dried rosemary

1/2 tsp. dried oregano

1/2 tsp dried thyme

pinch of crushed red pepper

4 cups of vegetable broth (I prefer No-chicken vegetable broth)

1/2 cup dry white wine

8 oz. ditalini pasta or other small pasta

1 15 oz. can of chickpeas drained and rinsed

1/4 cup grated Parmesan cheese

salt and pepper to taste

INSTRUCTIONS:

  1.  Heat olive oil over medium to high heat until shimmering
  2. Add onion and carrots and cook stirring occasionally until onions are golden
  3. Add minced garlic cloves stirring until fragrant – about 30 sec.
  4. Add tomato paste, rosemary, oregano, thyme and crushed red pepper and stir about 1 minute
  5. Add vegetable broth and white wine and bring to a simmer
  6. Add pasta and chickpeas and cook until pasta is tender – about 10 min.
  7. Add parmesan cheese
  8. Add salt and pepper to taste if needed.

Cannellini Bean and Spinach Soup

INGREDIENTS

2 TBS. olive oil

1 large onion diced

3 garlic cloves minced

1/2 tsp coriander

1/2 tsp cumin

pinch of crushed red pepper flakes (optional)

2 cans of cannellini beans drained and rinsed

4 cups of vegetable broth (I prefer No-chicken broth)

3 cups of spinach

1/3 cup flat leaf parsley

2 – 3 TBS. lemon juice

1/2 cup shredded parmesan cheese

INSTRUCTIONS

  1.  Heat olive oil over medium heat until shimmering
  2. Add diced onion and cook until golden
  3. Add minced garlic and cook while stirring until fragrant – about 30 sec.
  4. Add coriander, cumin and pinch of crushed pepper flakes (optional) stir about 30 sec.
  5. Add broth and cannellini beans
  6. Bring to a boil and simmer 15 – 20 min.
  7. Add fresh spinach and cook until spinach is wilted
  8. Remove from heat and add parsley, lemon and parmesan