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| Pasta & Chickpea Soup July, 2000  Serves 6 / This soup not only uses freshly grated cheese but the rind, as well. The rinds, similar to a vegetarian soupbone, are perfectly safe to eat and add flavor without the extra expense of using freshly grated cheese; they are available at many natural foods stores. Prep Time: 15 minutes Cooking Time: 40 minutes1 small red onion 1 medium carrot 1 stalk celery 1 large clove garlic 1 1/2 teaspoons dried rosemary 1 1/2 tablespoons olive oil 1 28-ounce can diced organic tomatoes, undrained 1 15-ounce can drained chickpeas (garbanzo beans) 4 cups chicken broth or vegetable broth 1 tablespoon tomato paste 1 bay leaf 1 4-inch square Parmigiano-Reggiano rind 1 cup small pasta tubes (such as ditalini) Salt and pepper to taste 1. Finely chop the onion, carrot, celery, garlic and rosemary. Set a 3-quart pan over medium heat. Add olive oil and the chopped vegetables and cook 10 minutes until the vegetables are soft. 2. Pour in tomatoes, chickpeas, broth, tomato paste, bay leaf and cheese rind. Add salt and pepper to taste. 3. Simmer soup for 30 minutes, stirring occasionally. Remove the softened cheese rinds and set aside. Add pasta and cook for another 5-8 minutes. Peel the hard outer layer off the rind and cut the cheese into 1/4-inch cubes and return to the soup. Ladle into bowls and serve with extra Parmigiano-Reggiano cheese. Calories 305,Fat 9,Perfat 26,Cholesterol 10,Carbo 42,Protein 16,Fiber N/A,Sodium N/A |