Paste e Ceci | It’s like Pasta Fagioli but with chickpeas! 4 cans of chickpeas (3 cans rinsed, 1 can blended) 2 cups Ditalini Pasta 8 cups chicken or veggie broth 1 small yellow onion, diced 2 medium carrots, small dice 3 large garlic cloves, minced 1/2 tsp red pepper flakes 8oz tomato puree 2 sprigs rosemary 1 sprig sage Salt & Pepper, to taste EVOO Pecorino Romano Heat a pot over medium heat and drizzle with olive oil. Once hot, add the carrots and onion. Cook, stirring occasionally, until the veggies are softened. Then add the garlic and red pepper flakes and cook until fragrant. Add the blended beans and the tomato puree snd mix until full incorporated with the veggies. Then add the broth and bring to a boil. Once boiling add the 3 cups of chickpeas, the sage & rosemary, and a rind of parm. Lower the heat and let the soup simmer for 15 minutes. Add the pasta, and cook, stirring often, until the pasta is fully cooked (about 15 minutes). If the soup begins to thicken,...