Next: vegetables for bella
Back to main
pasta e ceci (pasta and chickpea soup)
A hearty Italian-style soup with some of my own embellishments, of course. This is a perfect dish for Lenten Fridays. Or any other day of the year.
Ingredients:
- 1 small onion, diced
2 cans chickpeas (19 oz each)
6 cups of cold water
1 cup canned tomato puree
1 teaspoon chopped fresh rosemary (or a pinch of dried rosemary)
1/4 cup olive oil
7 ounces baby arugula
salt, to taste
4 ounces small pasta like ditallini
1/2 teaspoon red pepper flakes (optional)
Directions:
In a heavy 4 quart pot heat olive oil on medium high. Add onion and saute until translucent. Add red pepper flakes if using and stir in. Add chickpeas, water, tomatoes, and rosemary. Bring to boil, then lower heat and partially cover the pot. Simmer for at least 20 minutes, more if you have time.
Remove about 2 cups of mixture and transfer to blender or food processor. Puree until smooth. Return pureed mixture to pot.
Set soup over medium high heat and return to boil.
Add pasta and cook, stirring often so pasta doesn’t stick to pot, for 10 to 12 minutes or until al dente.
Add arugula and stir until wilted.
Serve soup with crusty bread. Garnish with grated Parmesan cheese and a little extra virgin olive oil if desired. Enjoy.
COMMENTS
-->Commenting is not available in this weblog entry.
Comments are being moderated. After you submit your comment it could take up to a couple hours, but usually only a few minutes, before it will appear. Thank you for your patience. If you have any questions, you may contact Domenico Bettinelli.