Grown-up Spaghetti-o Soup

Ingredients

• 1/4 cup olive oil
• 2 medium onions, diced
• 6 cloves garlic, minced
• 2 springs each fresh thyme and rosemary
• 6 medium carrots, chopped into medium rings or half-moons
• 3 cups tomato puree
• 8 cups vegetable stock
• 2 cups anelletti pasta
• 2 cans chickpeas, drained and rinsed
• 2 large bunches cooking greens, stemmed and roughly chopped
• Serves 4-6

Directions

1. 1 Heat a large soup pot over medium-low heat. add olive oil and heat until shimmering. add the onions and cook, stirring occasionally, for 5 minutes. add the garlic and cook, stirring occasionally, until both are soft and translucent, another 6-8 minutes.
2. 2. Add the thyme, rosemary, and carrots. cook until the carrot begins to soften, about 8 minutes.
3. 3. Add the tomato puree and the stock and bring to a boil. reduce the heat and simmer until the carrots are fairly soft but not mushy, about 10 minutes.
4. 4. While the soup is cooking, bring water to a boil in a medium pot and add the anelletti. Cook according to the package directions, about 13-15 minutes, until al dente. drain and reserve.
5. 5. Add the chickpeas and the greens to the soup and simmer for another 5 minutes to blend the flavors.
6. 6. Divide the soup into bowls, add a portion of anelletti, and salt and pepper to taste.