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Penne and Chickpea Soup Recipe

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This recipe for Penne and Chickpea Soup, by , is from Italian Vegetarian and Vegan , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Paul A.

Category:
Category:

Ingredients:  
Ingredients:  
1/4 c. olive oil,
4 oz pancetta diced fine
4 garlic cloves peeled and bruised,
1 tbsp. chopped fresh rosemary
1 can diced tomatoes about 2 c.
2 cans chickpeas drained and rinsed,
1 tsp. salt
8 oz. penne, ditalini or farfaletti
pepper to taste
grated romano cheese
Vegan option: eliminate pancetta and cheese

Directions:
Directions:
Heat oil in large soup kettle and add pancetta to brown about 4-5 min. Add garlic and rosemary and saute for about 2 min. Add tomatoes, 1/2 cup of whole chickpeas and the rest or the chickpeas mashed, 6 c. water and salt. Bring to a boil. Reduce heat and simmer to blend flavors. Add pasta and cook until tender about 6 to 10 min. Adjust seasoning with salt and pepper to taste. Serve with cheese and more olive oil if desired.

Number Of Servings:
Number Of Servings:
6

 

 

 

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