Recipe by glitter
Looking to keep warm? This soup is an old country favorite with large conch pasta and vegetables. It is also so easy to make.
Top Review by EdsGirlAngie
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!
- 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
Directions See How It's Made
- 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.