1/2 cup celery, onion, carrots (diced small)
1/2 cup olive oil
3tbs fresh garlic grated
8basil leaves (Finley chopped)
Salt and pepper to taste
1 cup plain tomato sauce
4 cans chic peas (drain and rinse)
1 can white kidney beans (drained and rinsed)
1/2 cup tubbettini pasta
2 cups Baby Spinach (optional)
In a cast iron pot, add the celery, onion and carrot with the olive oil, cook for 3 min then add in your garlic and tomato sauce.
Bring to a simmer, after 3 min add 3 cups filtered water and salt and pepper to your taste. Bring to a boil and then after 3-4 min add in ONLY 3 cans of your chic peas and the 1 can of white kidney beans. While that’s going blend your last can of chickpeas in a food processor with a 1/2 cup of water. This is what makes the soup rich and creamy without having to add milk. Let that cook for 3 more minutes and occasionally stir and then add in 1 cup of tubettini or any kind of tiny, micro sized pasta. Once pasta is finished cooking that’s when you can add in your spinach (optional).
Then you can top off with chili flakes, grated cheese, olive oil and cracked black pepper.