Pasta e Ceci

 Pasta e Ceci is similar to Pasta e Fagioli in my opinion depending how you make your Pasta e Fagioli, you swap the cannellini beans for chick peas.

3 cups dried ditalini
7 cups chicken broth
2 tablespoons butter
2 tablespoons olive oil
1 medium onion(peeled and diced)
2 carrots(peeled and diced)
3 cloves garlic(chopped)
2 tablespoons tomato paste
1 can of garbanzo(chickpeas)
salt, pepper, thyme, oregano, basil, garlic powder

Start by using a equal amount of butter and olive oil and sautéing your garlic, onions, and carrot, sprinkle in some salt, pepper, and thyme. Cook until veggies are soft and add in tomato paste. Stir and cook until the tomato paste is well incorporated and no longer thick. Season with salt, pepper, garlic powder, onion powder, basil, and oregano. Add in chicken broth and bring to a steady simmer. Add in ditalini and chick peas, and stir occasionally until pasta is cooked(about 15-20 minutes at a steady simmer, you don't want to boil). Serve each bowl with a spoonful of grated or shredded parmesan romano and crusty Italian bread.

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