From Bob and Sharon. Have used this many times. Very nourishing.
Ingredients
- 2 Tablespoons olive oil
- 1 small onion, peeled, finely chopped
- 1 small carrot, peeled, finely chopped
- 1/4 teaspoon chili flakes
- 4 cups vegetable or chicken stock (the big tetra packs are exactly 4 cups)
- 28 oz/796 ml can diced tomatoes or stewed tomatoes, with italian seasoning, undrained
- 19 oz/540 ml can chick peas
- 19 oz/540 ml can romano beans
- 19 oz/540 ml can cannellini or other white beans (I use navy beans)
- 2 cups short dried pasta (penne, shells, etc)
- salt and fresh ground pepper to taste
- chopped fresh parsley
- freshly grated parmesan or asiago cheese
Directions
- Heat oil in a very large saucepan, stockpot or dutch oven over medium-low heat.
- Add onion, carrot, garlic and chili flakes.
- Cook about 5 minutes or until soft and golden.
- Add stock and tomatoes.
- Bring to boil.
- Reduce heat and simmer, partially covered for about 20 minutes.
- Stir in chick peas and beans.
- Simmer about 10 minutes stirring occasionally.
- In food processor or blender, puree about 2 cups of mixture. Return to saucepan.
- Bring to boil; stir in pasta.
- Reduce heat to low and simmer over low heat, stirring occasionally, until pasta is tender, about 8 minutes.
- Add salt and pepper. Garnish with parsley.
- Serve plenty of parmesan on the side.
Hearty crusty bread goes great with this.
