Pasta i fagioli
1 lb dries chickpeas
4 gallons Vegetable Stock
1 bulb garlic
2 celery roots
2 lbs plum tomatoes
1/2 bunch frsh parsley
2 tbsp olive oil
2 cups cooked bite-size pasta of choice
1/2 cup fresh-grated Asiago cheese
Fresh-cracked black pepper
1 - In a large stockpot, simmer the peas in 2 gallons of the stock for approximately 2 to 3 hours, until the beans are tender. Drain.
2 - Peel and finely chop the shallots, garlic, and celery. Clean and chop the tomatoes and parsley.
3 - Heat the oil in a large stockpot over medium temperature. Saute the shallots, garlic, and celery for 3 minutes. Add the tomatoes and saute for 1 minute. Add the remaining stock, the chickpeas, and parsley. Let simmer for 1 hour, uncovered.
4 - Just before serving, stir in pasta (and beans, only if canned are used). Sprinkle each serving with the cheese and pepper