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Cooking 101
This Romesco Ceci Bean Soup is simple, yet flavorful. A hearty broth featuring beans and pasta that comes together in one-pot, in just 20 minutes, for a winter weeknight meal.
Chef Tip: Don't let your parmesan cheese rind go to waste! Add it to your soups and stews for added flavor.
2 cloves garlic, sliced
Olive oil
Kosher salt
1 can garbanzo beans, drained and rinsed
1 sprig rosemary
1 parmesan rind
4 cups water
1 lb. small pasta, such as ditalini
1 cup grated parmesan cheese, plus additional for serving
Heat olive oil in a large stock pot or dutch oven. Add garlic and cook until just fragrant, about 30 seconds.
Add garbanzo beans and sauté, 2 minutes. Add Red Pepper Romesco and sauté an additional 2 minutes.
Add water, rosemary, and parmesan rind and bring to a boil. Once boiling, add pasta and cook according to package instructions. Most of the liquid will be absorbed in the process of cooking the pasta- we want this to happen!
Once the pasta is cooked, remove the rosemary and parmesan rind, and stir in parmesan cheese. Serve with additional parmesan cheese.
A smoky Spanish sauce with flame-kissed piquillo peppers, tingly Calabrian chilies, creamy roasted almonds, and sweet caramlized garlic. Drizzle it on…
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