Categories: Beans (Round), Italian, Main Dish, Pasta, Vegetarian

Ingredients

• 1/4 cup extra virgin olive oil
• 1 medium onion, chopped
• 3 garlic cloves, thinly sliced
• 1/2 carrot, chopped
• 1 (28 ounce) can tomatoes with juice
• 1 (17 ounce) can garbanzo beans, rinsed and drained
• 16 ounces medium pasta shells or 16 ounces elbow macaroni
• salt, to taste
• 1/4 cup chopped Italian parsley
• grated parmigiano-reggiano cheese

Directions

1. Add the oil, onion, garlic, and carrot to a large skillet; cook over low heat; stir/saute for about 10 minutes or until the onion is tender (do not brown).

2. Add in the tomatoes and garbanzo beans; simmer over low heat for about 20 minutes. Meanwhile, cook the pasta according to package directions until al dente; ladle out 1 cup of the cooking water and set aside.

3. Drain the pasta and immediately add to the skillet.

4. Stir to blend; add in the reserved cooking water as needed for extra moistness (the mixture should be very juicy).

5. Season to taste with salt.

6. Ladle into soup bowls; sprinkle with parsley and cheese.

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