Pasta e Ceci

Pasta and Chick-Pea Soup

Preparation info

  • For

    4 to 6

    • Difficulty


Appears in

Marcella's Italian Kitchen

Marcella's Italian Kitchen

By Marcella Hazan

Published 1986

  • About

Our family does not ski, or ice skate, or bounce down hills on sleds, but we welcome winter because it is such a good time to make soup. Soup is no reason to give up pasta, however. Many shapes are made specifically for soup. The tiny, pretty ones shaped like stars, or little animals, or imitating rice, or the spindly noodles called angel hair are excellent with broth—a homemade meat broth, that is, extracted from beef, veal, and chicken simmered slowly with a few vegetables and a tomato or two. Chewier, stubby, tubular pasta known to Italians as ditalini, little thimbles, or maltagliati, lozenge-shaped short noodles cut from slightly thick homemade pasta, are better with beans. Any kind of beans. In the following version of the inexhaustible pasta and beans theme, I use chick-peas that are first sautéed with olive oil, garlic, rosemary, and sage, and then pureed to make a velvety-textured soup with powerfully satisfying chill-chasing properties.