Pasta with Chickpeas and Greens - The Olive Tap Recipes

Ingredients

• 1/3 cup EVOO like The Olive Tap’s Italiano or Coratina
• 2 medium onions, chopped
• 4 stalks of celery sliced 1/8th to ¼ inch thick
• ½ tsp sea salt or Kosher salt
• 3 Tbs. minced garlic
• 2 ½ teaspoons minced fresh Rosemary
• ½ tsp. crushed red pepper flakes
• 2, 15-oz cans of Chickpeas/Garbanzo’s and their liquid. Do not drain
• 8 cups of vegetable broth. Optionally use plain water, or Chicken broth
• 3 cups of small or medium shell pasta, optionally use Ditalini
• 6-8 cups coarsely chopped baby kale.
• 5-6 cups coarsely chopped baby spinach
• Grated Romano or Parmesan Cheese
• Additional salt and pepper as desired