If you are looking to use up vegetables that have sat a little too long in the crisper this vegetable stew is a great way to turn them into dinner. Carrots, onions, fennel, celery, garlic, tomatoes, and broccoli (or what ever you have) get cut to a similar size and cook in 4 cups of vegetable stock or, as I do, jut plain water with a parmesan rind for extra flavor. Once the vegetables are par-cooked add the chickpeas, bring the pot up to a boil, and add the ditalini. When the pasta is cooked (about 10 minutes) your vegetable stew is ready to serve. I finish mine with a sprig of thyme and a drizzle of good olive oil.