Minestra coi Ceci

Name: Minestra coi Ceci (Chickpea Soup with Tiny Pieces of Pasta)
Yield: Serves 6 to 8
Cuisine: Italian
Ingredients: 2 garlic cloves, minced; 1 medium onion, diced; 1 tablespoon tomato paste dissolved in a little warm water; 2 branches of fresh rosemary; 2½ cups (1 pound) dried chickpeas; 3 tablespoons extra-virgin olive oil; 2 teaspoons baking soda; Freshly ground black pepper; Salt; 4 cups chicken broth or 4 chicken bouillon cubes dissolved in 4 cups hot water; 4 cups chicken broth or 4 chicken bouillon cubes dissolved in 4 cups hot water; 4 quarts water; 4 cups chicken broth or 4 chicken bouillon cubes dissolved in 4 cups hot water; 12 ounces quadrucci, pastine, or other tiny pasta; 1 tablespoon coarse sea salt; 12 ounces quadrucci, pastine, or other tiny pasta; 12 ounces quadrucci, pastine, or other tiny pasta; Freshly grated pecorino romano or Parmigiano-Reggiano cheese; Freshly grated pecorino romano or Parmigiano-Reggiano cheese

Chickpea Soup with Tiny Pieces of Pasta

Preparation info

Serves
6 to 8

Difficulty
Easy

Appears in

In Nonna's Kitchen

By Carol Field

Published 1997

About

Nella Galletti was nostalgic as she remembered making and eating this delicious bean and pasta soup on the days that she and her husband went into the fields to strip ears of com from their stalks. She didn’t have to buy a single ingredient except the salt. “We had chickens, but I usually saved the eggs they laid. When I put one in the pasta it was a special occasion, but now I always buy the tiny dried pastine that are made with eggs.”

This nourishing soup is almos

Ingredients

Europe
Italy
Mediterranean
Soup

Ingredients

Method