Tomato Soup With Chickpeas Pasta Recipes

Steps:

• Heat the oil in a large stock pot or Dutch oven over medium. Add the onion and cook, stirring occasionally, until softened but not taking on any color, 4 to 5 minutes. Add the garlic, rosemary and red-pepper flakes, and cook 1 minute more. Season well with salt and pepper.
• Stir in the tomatoes and the chickpeas, breaking up the tomatoes with the back of a spoon or spatula and smashing about 1/2 cup of the beans.
• Add 3 cups water and bring to a boil over high. Add the pasta and simmer, stirring often to make sure nothing sticks to the bottom of the pan, until the pasta is al dente, about 10 minutes. The water will mostly be absorbed by the pasta, but if you prefer it brothier, you can add 1/2 to 1 cup water and simmer until warmed through, 1 minute more. Season to taste with salt and pepper.
• Add the escarole and stir until wilted. Taste and adjust seasonings accordingly. Ladle into bowls and top with grated cheese and a drizzle of olive oil.

Steps:

• In a large pot, heat the oil over medium low heat.
• Add the onion and cook, stirring occasionally, until soft, about 10 minutes.
• Stir in the garlic.
• Add the tomatoes, sage, broth, water & salt to the pot.
• Bring to a boil.
• Stir in the pasta and chickpeas.
• Bring the soup back to a boil, then reduce the heat.
• Cook, partially covered, stirring occasionally, until the pasta is tender, about 15 minutes.
• Stir in the parsley, pepper, and the 1/3 cup Parmesan.
• Serve topped with additional Parmesan.

Steps:

• Heat oil in large saucepan over medium heat.
• Add onion and saute 3 minutes until tender.
• Add water and next 6 ingredients.
• Bring mixture to boil.
• Cover and reduce heat, simmer 5 minutes.
• Add pasta and cook 9 minutes until pasta is tender.
• I have often used small alphabet pasta that I've had in the cupboard.