Prep 15 mins
Cook 1 hr
Looking to keep warm? This soup is an old country favorite with large conch pasta and vegetables. It is also so easy to make.
- 2 tablespoons olive oil
- 2 large carrots, finely chopped
- 2 stalks celery, finely chopped
- 1 medium onion, minced
- 1 (14 ounce) can chickpeas, rinsed and drained
- 1 (7 ounce) can cannellini beans, rinsed and drained
- 1 cup pureed tomatoes
- 2 quarts chicken stock or 2 quarts vegetable stock
- 2 cups dried conchiglie (large shell pasta)
- 1 sprig fresh rosemary
- salt and pepper
- 1 -2 garlic clove (optional)
- garnish with rosemary
- serve with grated parmesan cheese or romano cheese
- Sauté the the vegetables in the heated oil in a saucepan over a rather low heat.
- Stir often for about 5 minutes, then add the beans; stir well and then mix in the tomatoes.
- Cook, stirring for a few minutes, then add 2 cups of the stock, the rosemary, salt, and pepper.
- Now bring this to a boil. Lower the heat, cover and simmer for 1 hour.
- Pour in the rest of the stock and the pasta.
- Bring to a boil.
- Lower the heat and simmer for 7-8 minutes.
- You want your pasta al dente.
- Remove the the rosemary sprig, however sprinkle rosemary leaves over the soup along with cheese.
Glitter, this is good stuff! This soup has just the right amount of everything - nice balanced flavors. And it's really easy! Next time I think I'm going to use fresh rosemary, as suggested (I didn't have any) and I'm going to blast it with garlic (I used two cloves). I'd also like to try it with some unpeeled baby eggplant chunks! Thanks for sharing this recipe, Glitter!
I knew I liked this soup, but after eating it for a few days I realized how much. I Used dried beans so it took a bit longer, but otherwise followed the recipe. This is the first thing I've ever liked rosemary in. Typically i hate it and leave it out, but I thought I'd give it a shot here. It adds a very delicate sweetness that makes this recipe pop a bit. Mine did come out very very thick though. More like a goulash even after I added an extra cup of stock (not complaining though!) I'll definately make it again.
My 5 year old has recently sworn off all meat. She doesn't like too many meat alternatives and you can only make so many PB sandwiches. She loved this soup. It probably helps that we made it together. A well rounded soup that you could build on. You could probably add anything you want and it would be good. I added a bay leaf, I always do. If you have the rind from your parmesan or romano, throw that into the pot. This adds just a little something!