This thick soup is full of ceci (Italian for chickpeas), tomatoes, fresh rosemary and pasta.

Convenient pantry items makes it the perfect solution for harried weeknights.

To make this soup vegetarian simply swap reduced-sodium vegetable broth for the beef broth.

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Add garlic and cook, stirring, until golden, about 1 minute.

Add tomatoes and rosemary; simmer for 5 minutes, crushing tomatoes with a fork or potato masher.

Pour in broth and water; bring to a simmer over medium heat.

Meanwhile, mash 1 cup chickpeas in a small bowl with a fork or potato masher.

Stir the mashed chickpeas, pasta and pepper into the tomato-broth mixture.

Simmer, uncovered, until the pasta is tender, 8 to 10 minutes or according to package directions.

Stir in the remaining whole chickpeas and heat through.

If using fresh rosemary, remove the sprig.

Serve the soup with a sprinkling of grated cheese.

  • Daily Values (DVs) are the recommended amounts of nutrients to consume each day.

(-) Information is not currently available for this nutrient.