|1||quarts||Stock, Chicken||or vegetable for vegitarian|
|8||ounces||Pasta||Suggestions in instructions|
|50||gram||Cheese, Grated Parmesan|
|1/4||cup||Parsley, Coarsely Chopped|
Sweat onions in about 2T of the olive oil. Add the drained chickpeas and mash about 1/2 of the chickpeas in the pot. Season with salt and pepper and simmer for 5 minutes.
Add tomatoes and season again. Allow to simmer for about 15 minutes.
Add the stock and adjust seasoning again. You can add water to adjust to your taste. Bring to a slow boil.
Add a small sized pasta such as Ditalini, Orzo, Calamarata, small elbow mac, Orecchietta, Farfalle, Stellini, etc. You're adding the uncooked pasta so the starch remains in the soup and thickens it. Cook on a slow boil till the pasta is cooked.
While pasta cooks grate the cheese and mince the parsley. Add both to the soup once the pasta is done. Stir in the remaining olive oil and serve.
Garnish with some additional parsley and shaved parmesan