1/4 cup olive oil
1 bunch green onions, finely sliced
1 large clove garlic, minced
15 oz. can garbanzo beans, with liquid
1 tsp. chopped fresh rosemary
1/2 tsp. ground black pepper
1/2 cup marinara sauce (from jar or homemade)
pinch of Kosher salt
1/2 lb. small tubular or shell shaped pasta, cooked and drained (reserve 1 cup of the cooking water for later use)
6 oz. pkg. spinach leaves (optional)
4-6 T. olive oil
1/4 cup grated Romano or Parmesan cheese
In a medium saucepan, heat oil. Add green onions and garlic. Cook for 1-2 minutes on low heat. Add beans, rosemary, pepper and marinara sauce. Cover; simmer for 5-8 minutes. Add salt, cooked pasta, 1 cup of the reserved pasta water and spinach leaves, if using. Cook on low heat for 1 minute to heat through. Serve in large soup bowls with a drizzle of olive oil and some grated cheese on top. Great with crusty bread slices.
Serves 4-6.
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