Pasta E Ceci (Pasta with Chickpeas)

Ingredients

Olive oil

2 tablespoons

Onion

1, finely chopped

Garlic

2 cloves, minced

Tomato paste

2 tablespoons

Canned chickpeas

1 (15-ounce) can, drained and rinsed

Dried oregano

1/2 teaspoon

Dried rosemary

1/2 teaspoon

Red pepper flakes

1/4 teaspoon, or more to taste

Vegetable broth

4 cups

Ditalini pasta

1 cup

Salt

to taste

Black pepper

to taste

Fresh parsley

2 tablespoons, chopped

Grated parmesan cheese

for serving

Instructions

1. Heat the olive oil in a large pot over medium heat.
2. Add the finely chopped onion and minced garlic to the pot. Cook until the onions are translucent and the garlic is fragrant, about 5 minutes.
3. Stir in the tomato paste, drained chickpeas, dried oregano, dried rosemary, and red pepper flakes. Cook for an additional 2 minutes, stirring frequently.
4. Pour in the vegetable broth and bring the mixture to a boil.
5. Once boiling, add the ditalini pasta. Reduce the heat to medium-low and simmer until the pasta is cooked to al dente, according to package instructions.
6. Taste and season the soup with salt and pepper as needed.
7. Ladle the soup into bowls, garnishing each with a sprinkle of fresh parsley and grated Parmesan cheese. Serve hot.
8. Enjoy your trip to Italy through this delicious, comforting bowl of Pasta E Ceci!