Eeesy Peeeezy "Snow Day" Soup

After having lived in Michigan, New York, and Kansas, we are doing our fair share of chuckling down here in the balmy South. 

Everyone was in panic mode over below freezing temperatures that we have been experiencing.  

It's amazing how quickly one acclimates to a new climate.  

Thursday, we declared a "snow day" in anticipation of the few days of REAL winter that this souther city will have.  Our kiddos have been going through a bit of "snow day" withdrawal down here in the South.  

The entire city here was shut down on Friday due to an impending ice storm.  
Isn't that terrible?

Isn't that wonderful?!  

We were so inclined to do all of the requisite "snow day" activities of course!  

My kids and my hubby were delighted.  His company  even sent home all employees from work!  The road conditions were truly terrible and the city has no equipment to handle or prep for the dangerous ice conditions that covered all of the major highways.  

My lovely family, of course, looked toward me in anticipation of "Snow Day Soup".

For dinner... hot, vitamin-packed, eesy-peezy soup.  

Pasta and Chick-Pea Soup:

Serves 4-6

4 tablespoons olive oil

1 onion, minced

2 carrots, minced

2 celery stalks, finely chopped

14-oz can chick-peas, rinsed and drained

7-oz can cannellini beans, rinsed and drained

7-oz cup passata (pureed tomatoes)

1/2 c. water

1 1/2 quart vegetable or chicken stock

1 sprig of rosemary, plus a few leaves to garnish

scant 2 cups dried conchiglie (don't overdue it because the pasta expands!)

salt and freshly ground black pepper

(I added a handful of fresh spinach leaves)

shavings of Parmesan cheese, to serve

Heat the oil in a large saucepan.  Add the chopped vegetables and cook over low heat, stirring frequently, for 5 - 7 minutes.  

Add the chick-peas and cannellini beans, stir well to mix, and cook for 5 min.  

Stir in the passata and water.  Cook, stirring for 2-3 min.

Add 2 c. stock, rosemary sprig, and salt and pepper.  Bring to a boil.  Lower heat, simmer for 1 hr.

Pour in remaining stock, add pasta, bring to a boil.  Simmer 7-8 min. until pasta is cooked.  Remove rosemary sprig.  Serve in bowls sprinkled with Parmesan shavings.