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

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</

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

Photos

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'Brilliant app for foodies'

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Alison Stattersfield

2 years ago from United Kingdom

I didn't do this recipe from scratch. I already had some chickpeas in a spicy tomato sauce, so I followed the method to make a soup. I added some beef stock, puréed half the mixture, then cooked some fusilli in the resulting mixture, and finished with some grated parmesan. An excellent result!

Pasta and Chick Pea Soup

Minestra di Pasta e Ceci

Ingredients

Method

Photos

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