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Soups and Stews, Italian | |
| 2 tablespoons unsalted butter 2 tablespoons extra virgin olive oil 1 medium sweet onion , finely diced 1 large carrot , peeled and diced 3 cloves garlic , minced 2 tablespoons tomato paste 1/2 teaspoon dried oregano 1/2 teaspoon dried thyme 15 ounce can chickpeas , rinsed and drained 1 1/2 cups dried ditalini pasta 6 cups low-sodium vegetable broth salt and freshly ground black pepper , to taste 1/3 cup grated Parmesan cheese optional Kale, Spinach or other hardy green veggies (broccolini, rabe, broccoli). If using hardier veggies blanch, or do a quick cook with olive oil and garlic till they are almost done. Optional fried pancetta, crumbled | |
| In a large pot, over medium heat, warm the butter and olive oil. Stir in the onion and carrot; sauté until soft, about 5 minutes. Add in the garlic and cook for 1 minute more. Season with salt and pepper to taste. Add the tomato paste and mix to combine. Add in the oregano, thyme, chickpeas, pasta, and veggie broth; stir to combine. Bring the pot to a boil, then reduce heat and simmer gently for 10 minutes until the pasta is al dente, stirring occasionally so it doesn’t stick. If you are adding Kale or Spinach or other veggies add about half way through the pasta cook. Taste and add more salt and pepper if necessary. Mix in the Parmesan cheese. Ladle into bowls and sprinkle a little more Parmesan on top. and the pancetta if using. | |
Unrated | |
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