Ronzoni Pasta E Ceci (Chickpea Soup)
Try this classic hearty soup to warm you up from head to toes.
Prep Time: 5 Minutes
Start to Finish: 25 Minutes
1 cup (4 oz.) RONZONI Small Shells, uncooked
3-1/2 cups (two 15-1/2 oz. cans) chickpeas, drained and divided
2 tablespoons olive oil
2 cloves garlic, minced
1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary leaves
1-3/4 cups (14-1/2 oz. can) chicken broth
3-1/2 cups (28-oz. can) whole plum tomatoes, undrained and chopped
1/2 teaspoon crushed dried red pepper (optional)
Cook pasta according to package directions; drain. Rinse with cold water to cool quickly; drain well. Meanwhile, with a fork, mash 1 cup chickpeas; set aside. In 5-quart saucepan over medium-high heat, heat oil; add garlic and rosemary. Cook 1 minute, stirring frequently. Stir in chicken broth, tomatoes with juice, red pepper, cooked pasta, mashed and unmashed chickpeas; heat to boiling. Reduce heat; simmer, uncovered, 10 minutes. Season with salt and pepper, if desired. 8 servings (1 cup each).
**Most SOUP AND SIDE SHAPES in your pantry will work, or try a NEW shape:Acini Pepe, Alphabets, Ditalini, Orzo, Pastina, Tubetti, or Tubettini
Source: Ronzoni Pasta website, 2001 (accessed on the Archive.org Wayback Machine)