Saturday, September 8, 2012

Wagon Wheels Chickpea and Broccoli Rabe Soup Recipe



2 tablespoons extra-virgin olive oil
1 (15 1/2-ounce) can chickpeas (garbanzo beans), drained or other white beans
cloves garlic, minced
1/4 teaspoon cayenne pepper
8 ounces broccoli rabe (rapini), chopped into 1-inch pieces rinsed and boiled till tender, then drain
3 cups fat-free reduced-sodium chicken broth
4 cups hot, cooked wagon wheels
1 cup chopped fresh tomatoes
2 tablespoon tomato paste
1/8 teaspoon salt
1 teaspoon each garlic powder, dried oregano
1 tablespoon fresh chopped basil and fresh parsley
1/4 cup (1 ounce) grated fresh Parmesan cheese
Long shreds of grating cheese for garnish

Heat oil in a saucepan over medium-high heat, saute add chickpeas, with garlic powder and  tomato paste, sauté 2 minutes. Add fresh garlic, cayenne pepper and sauté 2 minutes.
Add the cooked broccoli rabe and chicken broth to pan,  bring to a simmer and cook 3 minutes. Add the  chopped fresh tomatoes and herbs. Simmer for another 10 minutes.
Stir in hot pasta and salt, cook 2 minutes or until heated throughout. Stir in 1/4 cup of grating cheese stir to blend evenly.  Add more water if too thick.
Add long shreds of Parmesan cheese to the top of your soup.
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