Minestra di Pasta e Ceci

I had this soup at The Peasant restaurant in London, where my friend, Carla Tomasi, cooks unforgettable meals. I have had many minestre di ceci in my life, but this one was certainly in the Top Ten. Carla’s chick-peas are tender, as chick-peas should be, and none of them seem to split during the cooking. The secret is to cook them very, very slowly for a long time. It is better to prepare the soup one, or even two, days in advance and to add the pasta when you reheat