Minestra De Ceci (Italian Chickpea and Pasta Soup)

Recipe by AZPARZYCH
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 45mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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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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