2 tablespoons extra-virgin olive oil
1 (15 1/2-ounce) can chickpeas (garbanzo beans), drained or other white beans
3 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
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.