Ingredients

The following ingredients have 8 Servings
  • 2 tablespoons extra virgin olive oil
  • 2 carrots (* finely chopped)
  • 2 celery stalks (* finely chopped)
  • 1 shallot (* finely chopped)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 15.5oz can navy beans (* drained and rinsed)
  • 1 15.5oz can chickpeas (* drained and rinsed)
  • 8 cups vegetable stock
  • 1 cup tomato puree
  • 2-3 springs fresh rosemary
  • 1/2 pound dry pasta shells
  • Parmesan cheese (* optional)

Instruction

  • Heat the olive oil in a stock pot over medium heat.
  • Add the carrots, celery, shallot, and season with salt and pepper.  Cook, stirring often, for about 5 minutes or until soft.
  • Add the navy beans, chickpeas, 4 cups of the vegetable stock, tomato puree, and rosemary sprigs.  
  • Bring to a boil, then lower the heat, cover, and simmer for about an hour.
  • Remove the rosemary sprigs and add the remaining stock and pasta to the pot.
  • Bring to a boil, then lower the heat and simmer, stirring frequently, for about 10 minutes or until the pasta is al dente.
  • Serve with Parmesan cheese, if desired.