INGREDIENTS
1/3 cup
Basil, fresh
3
Carrots, halved lengthwise and thinly sliced (2 cups), large
3
stalks Celery
2 15 ounce cans
Chickpeas
4 cloves
Garlic
1
Onion, chopped (11/4 cups), small
2
sprigs Thyme, fresh
1 28 ounce can
Tomatoes
4 cups
Vegetable broth, low-sodium
1 1/4 cups
Ditalini pasta
2 tbsp
Olive oil
6 tbsp
Parmesan cheese