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.
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
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!