Wednesday, September 28, 2011

Ditalini Garbanzo (Chickpea) Florentine Soup


2 cups cooked chickpea's canned or freshly made
2 cups ditalini pasta boiled and drained
6 plum tomatoes diced
1/2 cup chopped celery
1 can of diced tomatoes not drained
1 can tomato paste plus two cans of water
2 cloves minced garlic
1 bag fresh spinach chopped
1 16oz can chicken broth
1/2 cup white wine
1/4 cup olive oil
1/2 teaspoon salt, pepper, oregano, parsley and garlic powder
grating cheese for garnish


In a large saucepan, add oil and garlic saute till brown. Add chickpea's and spinach and saute till wilted 2 to 3 minutes. Add spices, chicken broth, tomatoes, water and wine. Simmer for around 1/2 hour. Add separately boiled pasta. If too thick add more water for desired thickness. Top with red pepper flakes and grating cheese.  Serve with garlic bread.
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