Simple, affordable, cure all, comfort in a bowl. I grew up on this soup. Anytime you were feeling down Pasta E Ceci would pick you right back up! Give it a try.
1 can Garbanzo Beans
3-14 oz cans Low-Sodium Fat-Free Chicken Stock, plus two of those cans filled with water
5 oz soup macaroni (little macaroni like shells or ditalini)
1 large sprig of fresh rosemary
2 large tomatoes, boiled, peeled, diced
1 large garlic clove, minced
olive oil
good Italian Cheese most use Parmesan, I love to use Pecorino Romano
Blend half the beans with a little chicken stock until smooth. Saute' garlic, crushed red pepper (optional), and olive oil in a large soup pot. Add in tomatoes and rosemary, saute' another ten minutes. Add in the blended beans, water and chicken stock and bring to a light boil. Add in the macaroni and cook until al dente. Soup is done! It's that easy. Drizzle olive oil and sprinkle cheese to serve.
Copyright © 2013 Salvo-lutions by, Dana Salvo
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