Pasta E Ceci Recipe

Submitted by sfumato

Makes 4 servings

NPR recipe

Ingredients

1	large onion, peeled and finely chopped
1	stalk of celery, trimmed and finely chopped
2	clove of garlic, peeled and finely chopped
3	tbsp extra virgin olive oil
2	tbsp fresh rosemary, leaves picked and finely chopped
28	oz. garbanzo beans
2	cups of chicken stock
1/4	cup chicken stock
3 1/2	oz. elbow macaroni
1	tsp salt
1	tsp black pepper
1/2	cup parmesan cheese, grated

Directions

Put the finely chopped onion, celery, and garlic into a saucepan with a little extra virgin olive oil and the rosemary and cook as gently as possible, with the lid on, for about 15-20 minutes, until all the vegetables are soft, without any color.
Drain your chickpeas well and rinse them in cold water, then add them to the pan and cover with the stock. Cook gently for half an hour and then, using a slotted spoon, remove half the chickpeas and put them to one side in a bowl.
Puree the soup in the pan using a handheld immersion blender. If you don't have one, you can whiz it up in a food processor instead, then pour it back into the pan. Add the reserved whole chickpeas and the pasta, season the soup with salt and pepper, and simmer gently until the chickpeas are tender and the pasta is cooked.
At this point, if the soup is a little thick, pour in some boiling water from the kettle to thin it down, and add more salt and pepper if needed. Serve drizzled with good-quality extra virgin olive oil. Lovely sprinkled with some freshly torn basil or parsley. A real treat.

Categories

Soup

Serving Size 430.1g

Amount Per Serving

Calories

995

Calories from Fat

243

% Daily Value^*

Total Fat

27.0g

42%

Saturated Fat