Chana Masala Minestrone

1.Cook the ditalini pasta according to package directions. Drain and set aside.

2.In a dutch oven or large heavy-bottomed pot, heat the oil over medium-high heat. Add the cumin seeds and hing and let the seeds splutter for a few seconds. Add the cinnamon stick, cloves, bay leaves, and star anise and stir until the spices are fragrant, 20 to 30 seconds.

3.Reduce the heat to medium, add the onion, carrot, celery, and salt and cook for about 10 minutes, stirring occasionally, until the onions are golden. Add the garlic, ginger, and tomato paste and cook for an additional 2 to 3 minutes, until the garlic is fragrant.

4.Add the Italian seasoning, chili powder, coriander, turmeric, and garam masala. Stir and cook for 2 to 3 minutes. Pour in the broth and add the green beans. Increase the heat to bring the mixture to a boil, then reduce the heat and reduce the heat to a simmer and cook for 10 minutes.

5.Remove the lid, add the chickpeas, replace the lid, and simmer for an additional 10 minutes.

6.Carefully remove the cinnamon stick, cloves, star anise, and bay leaves and discard. Stir in the cheese, parsley, cilantro, and cooked pasta.

7.Remove from the heat, taste and adjust the salt, ladle into bowls, and top with more grated cheese.