Name: Pasta e Ceci (Pasta and Chick-Pea Soup)
Yield: For 4 to 6 Persons
Cuisine: Italy
Ingredients: ½ teaspoon chopped rosemary; 1 teaspoon chopped garlic; ⅓ cup chopped onion; ½ cup extra virgin olive oil; 19-ounce can chick-peas; Salt; 3 tablespoons chopped parsley; Freshly grated parmigiano-reggiano (Parmesan) for the table; Black pepper in a grinder; ¼ pound stubby soup pasta; ½ teaspoon chopped sage; ¾ cup canned Italian peeled plum tomatoes, drained of their juice; 3 cups Homemade Meat Broth, or 1 cup canned broth diluted with 2 cups water

Preparation info

For
4 to 6
Persons

Difficulty
Easy

Appears in

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