INGREDIENTS
2
Carrots
2
stalks Celery
1 15 ounce can
Chickpeas
1
head Escarole
2 cloves
Garlic
1
Onion
1 tbsp
Rosemary, fresh
1/4 cup
Tomato paste
3/4 cup
Pasta, small
1
Kosher salt and freshly ground pepper
1/4 cup
Olive oil, extra-virgin
1/2 cup
Parmesan cheese, grated