Pasta e Ceci (Chickpea and Pasta Soup)

Ingredients

• 15 ounces 2 cans chickpea, drained
• 2/3 cup short pasta
• 3 cups low sodium vegetable broth
• 1/2 carrot, very finely chopped
• 1/2 onion, very finely chopped
• 1/2 celery stick, very finely chopped
• 1 sprig of rosemary
• 1 bay leaf
• 2 tablespoons extra virgin olive oil (plus some for serving)
• salt and freshly ground pepper
• Parmesan cheese (optional)

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