Minestra De Ceci (italian Chickpea And Pasta Soup)

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 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 tomato, chopped
• salt and pepper
• 1/2 cup soup pasta (see variations)

Recipe

• 1 puree half the chickpeas with 1 cup of the stock or water in a blender or food processor. set aside.
• 2 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.
• 3 stir in the tomatoes and simmer for 3-5 minutes.
• 4 add the remaining stock, the chickpea puree and the remaining whole chickpeas.
• 5 season to taste with salt and pepper and simmer for 10 more minutes.
• 6 add the pasta and bring to a light boil until the pasta is cooked through, 8-10 minutes.
• 7 serve with crusty bread.
• 8 *variations.
• 9 use any small pasta for this soup: orzo, macaroni, shells. or break spaghetti or capellini into small pieces.
• 10 stir in 2 cups chopped fresh spinach or chard in the last 5 minutes if you like.