Cozy, classic pasta e fagioli soup made quick and easy on the stovetop in one pot with added chickpeas and spinach and topped with fresh grated parmesan cheese.
Prep Time20 minutesminutes
Cook Time40 minutesminutes
Total Time1 hourhour
Yield 6servings
5 from 1 vote
Ingredients
3Tbspolive oil
2clovesgarlicsmashed
1mediumyellow onion
2largecarrotspeeled and sliced
2stalkscelerysliced
3oztomato paste
1Tbspfresh rosemaryminced
1(15 oz) canchickpeasdrained
1/2cupgrated Parmesan cheesefresh, plus rind
1cuppasta
5ozbaby spinach
Instructions
Heat olive oil in a large pot over medium-high heat. Add garlic and cook until fragrant; about 2 minutes.
Add onions, carrots, and celery and cook, stirring occasionally, until the vegetables start softening; about 10-12 minutes. Stir in the tomato paste and rosemary.
Add 6 cups of water, the chickpeas, and the parmesan rind. Season with salt and pepper, to taste.
Bring to boil, then reduce heat and simmer for 15 minutes or until the vegetable are very soft.
Add the pasta and spinach and stir to combine. Cook for additional 6-8 minutes until the spinach is wilted and pasta is al dente.
Remove from heat, remove the parmesan rind, and stir in the fresh grated parmesan cheese, then serve.