Pasta and Chick Pea Soup

Minestra di Pasta e Ceci

Preparation info
  • Serves


    • Difficulty


    • 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.


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


  1. 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