Ingredients
Units
Scale
- 2 cups diced potatoes - about 4 small potatoes
- 3 stalks celery - diced
- 2 carrots - diced
- 1 large shallot - diced
- 4 cloves garlic - chopped
- 2 tbs. tomato paste
- 15.5 oz. can of chick peas - drained
- 1 1/2 tsp. sea salt
- 1 1/2 tsp. red pepper flakes
- 1 tsp. fennel seeds
- 1 1/2 tsp. dried oregano
- 2 bay leaves
- 4 cups of water
- 2 tbs. olive oil
- 1/4 - 1/2 cup sliced pepperoni
- Romano cheese or Parmesan cheese for grating
- 1 lb. of your favorite pasta
Instructions
- Place the all of the chopped vegetables in a large sauce pot. Add the olive oil and toss.
- Cook the veggies down for two or three minutes and then add the seasonings and toss again.
- Add the water, chick peas and the tomato paste and cook down on a gentle heat until the potatoes are soft.
- Using a potato masher or pastry cutter to carefully mash the veggies. Hold the pot while doing this.
- Taste for seasoning and re-season to taste.
- Prepare the pasta as directed.
- While the pasta is cooking, heat a small cast iron frying pan and grill the pepperoni.
- Place the cooked pasta in a bowl, top with the soup, grilled pepperoni a drizzle of olive oil, grated cheese and a dusting of red pepper flakes.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
Nutrition
- Serving Size: 1
