'Lidia's Italian-American Kitchen', Lidia Bastianich
My Private Note
Units: US | Metric
- 2 cups dried garbanzo beans
- 1 cup dried cannellini beans
- 3 tablespoons extra virgin olive oil
- 1 cup chopped onion
- 2 garlic cloves, minced
- 1 idaho potato, peeled and diced in 1/2 inch pieces (about 1 cup)
- 2 medium carrots, peeled and coarsely shredded (about 1 cup)
- 1 cup canned Italian tomatoes, crushed, with liquid
- 5 quarts hot water
- 2 sprigs fresh rosemary
- 2 bay leaves
- 1 teaspoon crushed red pepper flakes
- sea salt
- 1 cup fresh basil leaf, washed and dried well
- 1/4 cup extra-virgin olive oil
- 1/2 cup parmigiano-reggiano cheese
- 1/2 lb dry fettuccine, pasta broken into 1-inch pieces (about 2 cups)
- 1Cold soak or quick soak the chickpeas and beans together in the same pot.
- 2Cold soak-dump beans into a 2-3 quart container; pour in enough water to cover by at least 4 inches; let soak in a cool place at least 8 hours or up to 24 hours; drain thoroughly.
- 3Quick soak-place beans in a large saucepan, covering them generously with cold water; bring to a boil; boil 1 minute before removing from heat; let stand uncovered 1 hour; then drain.
- 4Heat oil in a 6-quart heavy pot over medium heat.
- 5Stir in the onions and garlic; cook, stirring, until golden, about 10 minutes.
- 6Add in the potato and stir until the pieces begin to stick to the pot, about 3 minutes.
- 7Stir in the carrots; cook until they wilt, about 2 minutes.
- 8Pour the crushed tomatoes with their liquid into the pot and bring to a boil.
- 9Pour in the hot water; add the rosemary, bay leaves, and crushed pepper flakes.
- 10Add salt to taste.
- 11Drain the chickpeas and cannellini and add to the pot.
- 12Bring to a boil, then adjust heat to a gentle boil.
- 13Cook, semicovered, until the chickpeas are tender, about 2 hours (at this point the cannellini will be very tender).
- 14While the soup cooks, check the level of the liquid; there should always be enough liquid to cover the beans generously; if not, add hot water as necessary.
- 15Make pesto-combine the basil and olive oil in the work bowl of a food processor or the blender jar.
- 16Process until the leaves are chopped fine.
- 17Add the grated cheese and continue processing until the mixture forms a rough paste; set aside.
- 18Stir in broken fettuccine into the soup once the beans are tender and cook, stirring often, until the pasta is al dente; add water as necessary, if the soup becomes too thick while cooking the pasta (if you are cooking the soup in advance, do not add the pasta until you reheat the soup).
- 19Serve soup immediately; stir a dollop of basil pesto into the soup pot or spoon a little into each warm soup bowl before ladling in the soup.
Browse Our Top Chickpeas/Garbanzos Recipes
You Might Also Like...View All Chickpeas/Garbanzos Recipes
Nutritional Facts for Chickpea and White Bean Soup
Serving Size: 1 (791 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 533.4
- Calories from Fat 160
- Total Fat 17.8 g
- Saturated Fat 3.2 g
- Cholesterol 27.4 mg
- Sodium 167.2 mg
- Total Carbohydrate 73.7 g
- Dietary Fiber 16.9 g
- Sugars 8.7 g
- Protein 22.2 g
The following items or measurements are not included: