Minestra De Ceci (Italian Chickpea And Pasta Soup)

1. 1

   Puree half the chickpeas with 1 cup of the stock or water in a blender or food processor. Set aside.

2. 2

   Heat the olive oil in a large pot over medium flame. Add the garlic and rosemary and saute until the garlic just begins to brown.

3. 3

   Stir in the tomatoes and simmer for 3-5 minutes.

4. 4

   Add the remaining stock, the chickpea puree and the remaining whole chickpeas.

5. 5

   Season to taste with salt and pepper and simmer for 10 more minutes.

6. 6

   Add the pasta and bring to a light boil until the pasta is cooked through, 8-10 minutes.

7. 7

   Serve with crusty bread.

8. 8

   *Variations.

9. 9

   Use any small pasta for this soup: orzo, macaroni, shells. Or break spaghetti or capellini into small pieces.

10. 10

    Stir in 2 cups chopped fresh spinach or chard in the last 5 minutes if you like.

* Per serving · 4 servings · Values may vary.

No additional tips available.