Name: Leek and Chickpea Soup (Zuppa di Porri e Ceci)
Prep time: 20 min
Total time: 20 min
Yield: Serves 4
Cuisine: Italy
Ingredients: 6 ounces tubetti or another small pasta suitable for soup; 2 tablespoons extra virgin olive oil; 5 cups homemade meat broth or ½ each beef and chicken bouillon cube dissolved in 5 cups water; 1 to 2 fresh sage leaves; 1 small clove garlic; ¼ cup freshly grated pecorino romano; 1½ cups drained canned chickpeas; 3 to 4 medium leeks; 2 ounces pancetta, sliced ¼ inch thick; Freshly ground black pepper; 1 sprig fresh rosemary; Salt