Chickpea Stew with Pastina and Spinach – Pastene

Ingredients

• 2 Tbsp Pastene Extra Virgin Olive Oil, plus more for drizzling
• 2 medium carrots, peeled and chopped
• 2 celery stalks, chopped
• 1 medium onion, chopped
• 2 tsp Pastene Minced Garlic
• ½ tsp red pepper flakes
• 2 tsp fresh rosemary, minced
• 4 cups vegetable stock
• 1 14 oz can Pastene Chickpeas, rinsed and drained
• 1 cup cherry tomatoes, quartered
• ½ cup Pastene Italian Pastina
• 5 oz baby spinach
• salt and black pepper to taste
• scallions greens, chopped for garnish
• ½ cup parmigiano reggiano, finely grated plus more as needed