Minestra De Ceci (Italian Chickpea and Pasta Soup)
- Reviews 1
Ready In: 45 mins
Serves: 4-6
Ingredients
- 2 cups chickpeas, cooked and rinsed
- 5 cups stock or 5 cups water
- 3 tablespoons olive oil
- 1 sprig fresh rosemary, chopped
- 2 -3 garlic cloves, minced
- 1 cup tomatoes, chopped
- salt and pepper
- 1⁄2 cup soup pasta (see variations)
Directions
- Puree half the chickpeas with 1 cup of the stock or water in a blender or food processor. Set aside.
- Heat the olive oil in a large pot over medium flame. Add the garlic and rosemary and sauté until the garlic just begins to brown.
- Stir in the tomatoes and simmer for 3-5 minutes.
- Add the remaining stock, the chickpea puree and the remaining whole chickpeas.
- Season to taste with salt and pepper and simmer for 10 more minutes.
- Add the pasta and bring to a light boil until the pasta is cooked through, 8-10 minutes.
- Serve with crusty bread.
- *Variations.
- Use any small pasta for this soup: orzo, macaroni, shells. Or break spaghetti or capellini into small pieces.
- Stir in 2 cups chopped fresh spinach or chard in the last 5 minutes if you like.
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