More soup than stew, satisfying and vegetarian, so perfect for a Meatless Monday dinner with a green salad.

Serves 6

3 T olive oil
1 yellow onion, chopped
1 stalk celery, chopped
3 cloves garlic, rough chopped
Kosher salt and black pepper
2 t minced fresh thyme leaves
2 t minced fresh rosemary leaves
1⁄2 t red pepper flakes
1 28-oz can chopped tomatoes
1 15-oz can chickpeas
1 c ditalini, or other pasta shape, gluten free if desired
4 c chopped kale or power greens
Grated parmesan, for serving

Heat the oil and 1 tablespoon butter in a large soup pot. Add the onion, celery, 1 teaspoon salt and a few grindings of black pepper and sauté on medium heat for about 4 minutes, until vegetables have softened a bit. Add garlic, thyme, rosemary, and red pepper flakes and cook another minute. Stir in the tomatoes and chickpeas with their juices, no need to drain. Use the back of a spoon to mash about a third of the chickpeas, which will help make the stew creamy and thick.

Add 3 cups of water and bring to a boil. Add the pasta and lower heat to a simmer until pasta is al dente (follow package directions for time). The pasta will absorb most of the water, but if you prefer soup to stew, add some more water. Season to taste with salt and pepper. Stir in the chopped greens to wilt them. Ladle into bowls and top with parmesan and a drizzle of olive oil, if desired.

Pasta and Chickpea Stew (Pasta e Ceci)