Pasta and Chick-Pea Soup



4 tablespoons olive oil
1 onion, minced
2 carrots, minced
2 celery stalks, finely chopped
14 oz. can chick-peas, rinsed and drained
7 oz. can cannellini beans, rinsed and drained
2/3 cup pureed tomatoes
1/2 cup water
1 1/2 quarts vegetable or chicken stock
1 sprig of fresh rosemary
2 cups dried, medium size, shell pasta
salt and freshly ground black pepper
shavings of Parmesan cheese, to serve


1. Heat the oil in a large saucepan. Add the chopped vegetables and cook over low heat, stirring frequently, for 5 to 7 minutes.
2. Add the chick-peas and cannellini beans, stir well to mix, and cook for 5 minutes. Stir in the tomatoes and water. Cook, stirring, for 2 to 3 minutes.
3. Add 2 cups of the stock, the rosemary sprig, and salt and freshly ground black pepper to taste and bring to a boil. Lower the heat, cover and simmer, stirring occaisionally, for 1 hour.
4. Pour in the remaining stock, add the pasta, and bring to a boil. Lower the heat and simmer for 7 to 8 minutes, or according to the directions on the pasta package, until the pasta is al dente. Remove the rosemary sprig. Serve the soup sprinkled with Parmesan shavings.

The Cook's Encyclopedia of Soup