2 tbsp. of extra virgin olive oil
1 cup of diced celery
½ cup of diced carrot
½ cup of diced onion
1 clove of garlic, chopped
1 tsp. of celery seeds
½ tsp. of ground pepper
3 14.5 oz. of cans of beef broth
2/3 cup of whole wheat orzo or ditalini pasta
1 14.5 oz. can of diced tomatoes
8.5 oz. can of corn and/or 8.5 oz. can string beans
½ cup of chopped celery leaves, divided
¼ cup of packed grated Parmigiano-Reggiano cheese, plus more for serving
Heat oil in a large saucepan or soup pot over medium heat.
Add celery, carrot, onion, garlic, celery seeds, and pepper.
Cook, stirring occasionally, until the vegetables are tender, about 10 minutes.
Add broth and bring to a boil.
Add pasta and cook uncovered until the pasta is tender, 8 to 10 minutes.
Add tomatoes, chickpeas (or beans), half the celery leaves, and ¼ cup cheese.
Cook over medium heat until steaming hot, 3 to 5 minutes.
Ladle into bowls and garnish with the remaining celery leaves and a light dusting of cheese, if desired.