Nutrition

Ingredients

• 3 tablespoons olive oil
• 1 small onion, finely chopped
• 3 garlic cloves, thinly sliced
• 3 tablespoons tomato paste
• 1 tablespoon minced fresh rosemary
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon crushed red pepper flakes
• 4 cups reduced-sodium vegetable broth
• 1 can (15 ounces) garbanzo beans, rinsed and drained
• 1-1/2 cups ditalini pasta
• 3 cups chopped fresh kale, optional
• 1/4 cup grated Romano cheese plus more for garnish

Instructions

1. 1 Heat the olive oil in a Dutch oven or large stock pot over medium heat. Add the chopped onion and saute it until it's golden and tender, three to five minutes. Add the sliced garlic and saute it until it's fragrant, about 30 seconds to a minute.
2. 2 Stir in the tomato paste and cook it until it's dark red in color, about four to five minutes. Stir in the rosemary, salt, pepper and red pepper flakes.
3. 3 Add the vegetable broth and bring it to a boil over medium-high heat.
4. 4 Stir in the chickpeas and ditalini pasta. Cook them until the pasta is al dente, about 9 to 10 minutes. Add the kale (if you're using it) during the last two minutes of cooking.
5. 5 Stir in the Romano cheese and season the pasta e ceci to taste with additional salt and pepper.
6. 6 Garnish each serving with additional grated Romano cheese.

Original Source

You Might Also Like

Steak Fajita Power Bowls Will Be The Envy Of All Your Coworkers

45 min · 3259 kcal

Gluten-Free Chicken and Dumplings

95 min · 549 kcal

Pasta alla Norma

40 min · 402 kcal

Want a personalised twist on this recipe?