This is a great pantry recipe. Most ingredients in this recipe are kitchen basics (at least in my kitchen). If you do not have anchovies or parmesan-you can still make this recipe. Also, you can sub dried herbs in place for fresh. Kali Orexi! 

Roman Pasta and chickpea soup

Ingredients:

•          Anchovies (2 filets)
•         Olive oil 
•          1 clove Garlic (chopped in half)
•          1 Large carrot (small dice)
•          1 Regular onion (small dice)
•          1 Celery stick (small dice)
•          2 cans chickpeas
•          4-5 Cups of broth
•          1 small piece Parmesan crust
•          1 Sprig Rosemary
•          1 sprig Sage
•          2 Bay leaves
•          2 Tbsp crushed tomatoes
•          Salt and pepper to taste
•          Ditalini Pasta (1 Cup cooked)

Instructions:

1     1)   In pot add olive oil. Sauté garlic until fragrant. Add onions, celery and carrots and sauté for a couple minutes. Add anchovy and let dissolve in sofritto.
2)      Add parmesan crust and the chickpeas.
3)      Add 3 cups of broth. Add rosemary, sage, bay leaf, pepper and red pepper.
4)      Add two Tbsp of crushed tomatoes and cook until chickpeas are nice and soft.
5)      Add cooked pasta. Turn off fire.
6)      Salt to taste.
7)      Finish off with parmesan cheese and olive oil. Mix for one minute to get consistency creamy.