Ditalini Soup with Chickpeas, Tomatoes, Garlic and Rosemary | Heinen's Recipes
Ditalini soup with chickpeas, tomatoes garlic and rosemary is our go-to, soul-warming choice for an easy and quick weeknight dinner.
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Cooking tools:
- Blender
- Potato masher
- Pepper mill
- Grater
- Dutch oven
- Pot
- Stove
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Fork
- Can opener
- Colander
- Wooden spoon
- Ladle
- Serving bowl
Ingredients
- 1 Tbs. olive oil
- 1 medium onion, chopped (11/2 cups)
- 3 sprigs fresh rosemary
- 3 cloves garlic, minced (2 tsp.)
- 1 28 oz can of chopped Roma tomatoes
- 1 15-oz. can chickpeas, rinsed and drained
- 4 cups low-sodium vegetable or chicken broth
- 1/2 pound ditalini or tubetti
- 1/2 tsp. freshly ground black pepper
- 6 Tbs. grated Parmesan cheese
- 2 Tbs. finely chopped fresh parsley, for garnish
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