Directions
- 1Cut half a cup each of celery, onion, and carrots into small cubes.
- 2Heat up some olive oil in a pan.
- 3Throw in the vegetables and season with salt and pepper.
- 4Once the vegetables are tender, add in the chickpeas and the tomato.
- 5Add the liquid from the chickpeas too.
- 6Let the tomato sauce reduce until thick for about 20 to 30 minutes.
- 7Once the tomatoes have thickened up, add in the vegetable broth.
- 8When it comes to a boil, throw in your pasta.
- 9Let the pasta cook until nice and soft.
- 10Ladle into serving plates.
Ingredients
- 0.5 cup celery, cut into small cubes
- 0.5 cup onion, cut into small cubes
- 0.5 cup carrots, cut into small cubes
- olive oil
- salt
- pepper
- chickpeas
- liquid from the chickpeas
- tomato
- vegetable broth
- shell-shaped pasta
Equipment
pan
Tips
- Nonna always added the liquid from the chickpeas because she said it added more flavor.
- Let the tomato sauce reduce until thick for about 20 to 30 minutes to build up flavor.
- When making this soup, prefer the pasta to be slightly more cooked than al dente.
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