INGREDIENTS
2
Carrots
2
Celery stalks
1 can
Chickpeas
3
Garlic cloves
1
Onion, medium
1
bunch Swiss chard, stems and leaves
1 28 ounce can
Tomatoes
2 tbsp
Tomato paste
4 cups
Vegetable broth
1 cup
Pasta
1 dash
Red pepper flakes
1
Salt / pepper
1 tbsp
Olive oil
1
Parmesan
1/2 teaspoon dried oregeno