Pasta and Chick Pea Soup

Name: Pasta and Chick Pea Soup (Minestra di Pasta e Ceci)
Total time: 45 min
Yield: Serves 4 People
Cuisine: Italy
Ingredients: 2 teaspoons fresh rosemary leaves or 1 teaspoon dried rosemary leaves, finely chopped; 3 cups homemade meat broth or 1 beef bouillon cube dissolved in 3 cups water; 2 cups canned chick peas, drained of their liquid; ⅔ cup canned whole peeled tomatoes with their juice, coarsely chopped; 4 tablespoons extra virgin olive oil; 4 garlic cloves, peeled and lightly crushed; 6 ounces. maltagliati or small tubular pasta; ¼ cup Parmigiano-Reggiano, freshly grated; Salt; Freshly ground black pepper

Minestra di Pasta e Ceci

Preparation info

Serves
4
People

Difficulty
Easy
Ready in
45 min

Appears in

The Classic Pasta Cookbook

By Giuliano Hazan

Published 1993

About

My mother’s chick pea soup is perfect for a cold winter evening and if you have canned chick peas it needn’t be planned far in advance as it takes less than 45 minutes from start to finish. The addition of homemade maltagliati makes it even more delectable.

Ingredients

4 garlic cloves, peeled and lightly crushed
4 tablespoons extra virgin olive oil
2 teaspoons</

Europe
Italy
Winter
Mediterranean
Soup

Method

Put the garlic and olive oil in a 4-quart soup pot over medium high heat. When the garlic has browned nicely on all sides discard it. Add the rosemary, stir for a few seconds, and add the tomatoes. Lower the heat to medium low and cook until the tomatoes are no longer watery and

Ingredients

Method

Photos