TUSCAN CHICKPEA AND PASTINA SOUP - Stefano Faita

Ingredients

• 1 ½ cups of canned chickpeas
• 6-7 cups liquid: water or chicken broth
• ¼ cup of Stefano extra virgin olive oil
• 1 cup finely chopped red onion
• 1 large carrot, chopped small
• 1 ½ celery stalk, chopped small
• 2 garlic cloves minced
• 1 648ml jar of Stefano tomato basil sauce
• Salt/pepper to taste
• 1/3 cup pasta; anellini work well
• Grated parmesan or pecorino, if desired