4 tablespoons olive oil [I used EVOO]
2 carrots, minced [I used four small farm fresh carrots, from the Farmer’s Market]
1 onion [I used a green onion]
2 celery stalks, finely chopped [I used the center of a bunch, it was going to go bad so it all was tossed in]
[3 cloves of green garlic, finely diced – the recipe says you can add this in]
14 ounce can chick-peas, rinsed and drained
7 ounce can cannellini beans, rinsed and drained [I used great northern beans]
2/3 cup passata (pureed tomatoes) [I used a can of tomato garlic sauce, 8 oz]
1/2 cup water
1 1/2 quarts vegetable or chicken stock [I used chicken stalk]
1 sprig of fresh rosemary, plus a few leaves to garnish [I used an 1/8 of a teaspoon of the crushed dried kind]
scant 2 cups dried conchiglie [I MEANT to use this but forgot I bought it for this recipe specifically, so instead I used whole wheat rotini]
salt and freshly ground 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. [this is where I added in the garlic]
2. Add the chick-peas and cannellini beans, stir well to mix, and cook for 5 minutes. Stir in the passata and water. Cook, stirring, for 2 or 3 minutes.
3. Add 2 cups of the stock, the rosemary sprig, and salt and pepper to taste and bring to a boil. Lower the heat, cover, and simmer, stirring occasionally, for 1 hour. [I did not add in the salt and pepper. Some people cannot have extra salt and I leave it to those eating the soup to season it how they want it to taste when they are eating it. I only simmered it for 45 minutes.]
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 package, until the pasta is al dente. Remove the rosemary sprig. Serve the soup sprinkled with rosemary leaves and Parmesan shavings.
Makes 10 measured cups.