Pasta E Ceci (Italian Chickpea Soup)

acouplecooks.com

Radonskies

1 medium onion

4 garlic cloves

1 bunch Tuscan kale (also called Lacinato or dinosaur kale, or cavolo nero)

2 tablespoons olive oil

2 tablespoons tomato paste

1 quart vegetable broth

28-ounce can crushed fire roasted tomatoes

½ cup chopped basil leaves, plus additional for serving if desired

1 15-ounce can chickpeas, drained and rinsed (or 1 ½ cups cooked)

½ teaspoon each dried oregano and dried thyme

2 pinches red pepper flakes

1 teaspoon kosher salt

¾ cup short pasta like rigatoni (gluten-free or legume pasta if desired)

subheading: For the garnish: Grated Parmesan or Pecorino Romano cheese:

Directions at acouplecooks.com

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