Chickpea and Big Shell Soup

13 Aug

So Jennifer told me about this recipe, and I decided I would make it. The batch it made was huuuge and I ate off it for a week, and I even gave a bunch to my roommates. The recipe is, like, stolen and scanned from somewhere else but I won’t tell anybody if you don’t. Shhh.

Ingredients!

4 tablespoons olive oil

1 onion, minced

2 carrots, minced

2 celery stalks, finely chopped

14-oz. can chickpeas

7-oz. can cannelini beans

2/3 cup pureed tomatoes

1/2 cup water

1 1/2 quarts vegetable stock

1 sprig of fresh rosemary

2 cups shells

salt and black pepper

Directions!

Heat your oil and then cook your veggies for 5-7 minutes. Then, add your chickpeas and cannellini and cook for 5 minutes. Then stir in the water and tomatoes and cook for 2-3 minutes.

These directions seem way too specific but I guess that’s how you do it if you’re writing recipes for a magazine.

Okay, so then add your stock, rosemary, salt, and pepper, and bring the whole kettle to a boil. Lower the heat to simmering and cover the pot and let it cook for, like, an hour. I went and watched a couple episodes of Avatar while this was going on.

So after the hour’s up, add the pasta and bring it back to a boil. Lower heat again and simmer for however long it takes to make the shells soft. Then you’re done!

-Bret

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One Response to “Chickpea and Big Shell Soup”

  1. energyanalysis August 13, 2008 at 12:47 pm #

    This was a really tasty soup. And it looks pretty!

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