Ingredients
| 2 Tbsp | Pastene Extra Virgin Olive Oil, plus more for drizzling | |
| 2 | medium carrots, peeled and chopped | |
| 2 | celery stalks, chopped | |
| 1 | medium onion, chopped | |
| 2 tsp | Pastene Minced Garlic | |
| ½ tsp | red pepper flakes | |
| 2 tsp | fresh rosemary, minced | |
| 4 cups | vegetable stock | |
| 1 | 14 oz can Pastene Chickpeas, rinsed and drained | |
| 1 cup | cherry tomatoes, quartered | |
| ½ cup | Pastene Italian Pastina | |
| 5 oz | baby spinach | |
| salt and black pepper to taste | ||
| scallions greens, chopped for garnish | ||
| ½ cup | parmigiano reggiano,finely grated plus more as needed |
Directions
- In a large pot, heat the olive oil over medium-high. Add the carrots, celery, and onion. Cook until tender, about 5 to 7 minutes.
- Add the garlic, red pepper flakes and rosemary and cook for another 2 minutes. Pour in the stock and bring to a boil.
- Once the mixture is boiling, add the chickpeas, tomatoes and pastina. Reduce to a simmer and cover with a lid. Simmer 5 minutes until the pastina is tender.
- Uncover and stir in the greens, letting them simmer until soft, about 2 minutes.
- Add water if you want the mixture to be more souplike, and season with salt and pepper. Ladle into bowls and top with chopped scallions, grated cheese and a drizzle of olive oil.
