Difficulty: Easy - for beginners
Dietary guidance: n d
2 Tbs olive oil
2 carrots, peeled and chopped
3 celery stalks, cleaned and chopped
2 bay leaves
6 cloves garlic, minced
1 red onion, peeled and chopped
salt and pepper
1/2 c mushrooms (porcini or shitake), cleaned and sliced
1/2 c sun dried tomatoes, sliced into strips
4 c chicken stock
1 pkg (8-10 oz) frozen spinach
1 c ditalini dry pasta (uncooked)
1 can (12-15 oz) chickpeas, drained
freshly grated parmessan or pecorino romano cheese (for garnish)
Heat a large stock pan over medium high-heat. Add Olive oil, carrots, celery, bay leaves, garlic, and onion. Lightly season with salt and pepper as vegetables saute. Cook for 5 minutes, stirring occasionally.
Add in mushrooms, tomatoes, and chicken stock. Heat to boiling.
Add in spinach, chickpeas, and pasta. Cook until pasta is done al dente.
Season again with salt and pepper if needed.
Discard bay leaves.
Spoon steaming hot into bowls or mugs. Top with grated cheese and serve.