Chick Pea Pasta e Fagioli
Light, quick, vegetarian easy … Spicy Chick Pea Pasta e Fagioli. Use vegetable broth or stock for a true vegan experience or add chicken broth if you prefer this taste.
Tablespoon of olive oil
1 medium onion-diced
1 Stalk celery-diced
1 Large carrot-diced
1 15 Ounce can chick peas-drained
1 15 Ounce can chopped tomatoes-petite cut
4 Cups vegetable broth (or chicken broth) more for thinner soup
1/2-3/4 Teaspoon mixed Italian spices or 1/2 teaspoon dried basil
1/2-1 Cup dry ditalini pasta-cook separately according to directions-drain
Salt and Pepper to taste
Tabasco sauce is served on the side
Chopped parsley for color
Sauté onion, celery and carrot in the olive oil over medium heat.
Add the remaining ingredients and heat for 10-15 minutes. A bay leave can be added for additional flavor.
Salt and pepper to taste.
Serve with sprinkles of Parmesan if desired. Chopped parsley for color.