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:
- Heat olive oil over medium to high heat until shimmering
- Add onion and carrots and cook stirring occasionally until onions are golden
- Add minced garlic cloves stirring until fragrant – about 30 sec.
- Add tomato paste, rosemary, oregano, thyme and crushed red pepper and stir about 1 minute
- Add vegetable broth and white wine and bring to a simmer
- Add pasta and chickpeas and cook until pasta is tender – about 10 min.
- Add parmesan cheese
- 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
- Heat olive oil over medium heat until shimmering
- Add diced onion and cook until golden
- Add minced garlic and cook while stirring until fragrant – about 30 sec.
- Add coriander, cumin and pinch of crushed pepper flakes (optional) stir about 30 sec.
- Add broth and cannellini beans
- Bring to a boil and simmer 15 – 20 min.
- Add fresh spinach and cook until spinach is wilted
- Remove from heat and add parsley, lemon and parmesan