Tags
Ingredients
Serves 6 to 8
2 tablespoons extra-virgin olive oil
4 cloves garlic, finely chopped
1 medium yellow onion, chopped
6 cups chicken broth
1/4 cup tomato paste
1/4 cup chopped fresh parsley
1 tablespoon chopped fresh basil
2 large stalks of celery , sliced
1 sprig Fresh Rosemary
1 dried bay leaf
1 (28 ounce) can chopped tomatoes, with their liquid
1 cup cooked garbanzos, drained/cooked
1 cup dried pasta (your choice)
1 (15 ounce) can cannellini, drained/cooked
1 (15 ounce) can kidney beans, drained/cooked
Kosher salt and fresh ground pepper, to taste
Parmesan cheese
Parmesan rind
Method
In a large stockpot, heat oil over medium high heat. Add garlic and onion and cook until translucent. Season with kosher salt and fresh ground pepper. Add broth, tomato paste, parsley, basil, celery, bay leaf, parmesan cheese and tomatoes with their juice and cook for 30 to 40 minutes, until vegetables are tender. Add garbanzos, kidney and cannellini beans, pasta and simmer for another 20 minutes. Season with kosher salt and pepper.
Ladle soup into bowls and serve grate cheese over the top. Serve with garlic toasted bread and salad of choice.