Pasta & Chickpea Soup
This soup not only uses freshly grated cheese but the rind, as well. The rinds, similar to a vegetarian soupbone, are perfectly safe to eat and add flavor without the extra expense of using freshly...
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Ingredients
- 1 small red onion
- 1 medium carrot
- 1 stalk celery
- 1 large clove garlic
- 1 1/2 teaspoons dried rosemary
- 1 1/2 tablespoons olive oil
- 1 28-ounce can diced organic tomatoes, undrained
- 1 15-ounce can drained chickpeas (garbanzo beans)
- 4 cups chicken broth or vegetable broth
- 1 tablespoon tomato paste
- 1 bay leaf
- 1 4-inch square Parmigiano-Reggiano rind
- 1 cup small pasta tubes (such as ditalini)
- Salt
- pepper
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