Classic Italian Chickpea Soup (Pasta e Ceci)

Ingredients

• 1/4 cup extra-virgin olive oil
• 1 yellow onion (finely chopped)
• 2 small carrots (sliced into 1/4-inch cubes)
• Kosher salt
• 1 tablespoon finely chopped or grated garlic
• 1/4-1/2 teaspoon crushed red pepper (to taste)
• 1 teaspoon dried oregano, basil or Italian seasoning
• 1 28-ounce can crushed tomatoes
• 3 cups vegetable broth (or water)
• 1 15-ounce can chickpeas (drained)
• 1/2 cup dried soup pasta such as ditalini, acini de pepe or orzo
• 1/2 cup Freshly grated Parmesan cheese
• 2 tablespoons chopped parsley (or fresh basil)

Instructions

1. 1

   Put the oil, onion and carrots in a large heavy pot. Turn the heat to medium and cook until the vegetables are softened, stirring occasionally.

2. 2

   Add the garlic, chili and herbs to the pot and cook about 1 minute, until fragrant. Stir in the tomatoes, chickpeas, pasta, water and 2 teaspoons salt.

3. 3

   Bring to a boil, then immediately lower the heat to a slow simmer. Partially cover the pot and cook until the pasta is done, which should take 10-12 minutes. Stir once or twice to make sure the pasta isn't sticking to the bottom of the pan.

4. 4

   Taste for seasoning, and add more salt, chili or freshly ground pepper to taste. Stir the cheese and parsley into the soup and serve.