Wagon Wheels Chickpea and Broccoli Rabe Soup Recipe

2 tablespoons extra-virgin olive oil

1 (15 1/2-ounce) can chickpeas (garbanzo beans), drained or other white beans

3 cloves garlic, minced

1/4 teaspoon cayenne pepper

8 ounces broccoli rabe (rapini), chopped into 1-inch pieces rinsed and boiled till tender, then drain

3 cups fat-free reduced-sodium chicken broth

4 cups hot, cooked wagon wheels

1 cup chopped fresh tomatoes

2 tablespoon tomato paste

1/8 teaspoon salt

1 teaspoon each garlic powder, dried oregano

1 tablespoon fresh chopped basil and fresh parsley

1/4 cup (1 ounce) grated fresh Parmesan cheese

Long shreds of grating cheese for garnish

Heat oil in a saucepan over medium-high heat, saute add chickpeas, garlic powder, tomato paste, and sauté for 2 minutes. Add fresh garlic, cayenne pepper, and sauté for 2 minutes.
Add the cooked broccoli rabe and chicken broth to the pan,  bring to a simmer and cook for 3 minutes. Add the chopped fresh tomatoes and herbs. Simmer for another 10 minutes.
Stir in hot pasta and salt, and cook for 2 minutes or until heated. Stir in 1/4 cup of grated cheese and stir to blend evenly.  Add more water if too thick.

Add long shreds of Pecorino Romano cheese to the top of your soup.