Ingredients
3
1/4 cups (or more) canned low-salt chicken broth or vegetable broth
1
15-ounce can garbanzo beans (chickpeas), rinsed, drained
1/4
tsp dried crushed red pepper
1/2
cup uncooked small elbow macaroni
3
tbsp chopped fresh Italian parsley
4
tbsp freshly grated Parmesan cheese
Directions
1.
Heat 1 tablespoon oil in heavy large saucepan over medium heat. Add onion, celery, garlic and bay leaf; sauté until onion is golden and tender, about 7 minutes. Add 3 1/4 cups broth, garbanzo beans, tomato paste and crushed red pepper. Bring to boil. Add macaroni; reduce heat to medium and boil gently until macaroni is very tender, adding more broth by 1/4 cupfuls if mixture is dry, about 15 minutes (mixture will be thick but some broth should remain). Season with salt and pepper. Discard bay leaf. Stir in parsley and 1 tablespoon oil.
2.
Ladle pasta mixture into 4 bowls. Top each serving with 1 tablespoon freshly grated Parmesan cheese.
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