Products used in this recipe
Pasta e Ceci
Yield: 10 Servings
Yield: 10 Servings
A hearty Italian soup with chick peas, pasta and vegetables.
Instructions:
1. Sauté celery, frozen Edgell Carrots, frozen Edgell Onion and kale until softened.
2. Add stock and Edgell Chick Peas, simmer for 5 minutes.
3. Add risoni and continue cooking until al dente. Season to taste.
4. Serve with parmesan.
