Pasta and chickpea soup is a classic Italian dish that varies by region. It requires patience with slow and prolonged cooking to develop its aromas and flavors. Soak the chickpeas with baking soda, sauté onion and celery, add tomato pulp and bacon, hot water, and pasta. Enjoy its comforting taste.
Pasta and chickpea soup is comforting and full of flavors.
The chickpeas, pre-soaked, are cooked with onion, celery, and bacon to create a rich and tasty base.
Once pasta is added, the soup is served hot, topped with fresh rosemary and a drizzle of olive oil.
Pasta and Chickpea Soup
Ingredients
300 grams of Dried chickpeas
200 grams of Short egg pasta
100 grams of Potatoes
1 Medium carrot
1 Small onion
2 Celery stalks
2 tablespoons of Tomato pulp
50 grams of Bacon
1 teaspoon of Rosemary
Extra virgin olive oil
1 pinch of Salt
1 pinch of Pepper
Preparation
Step 1 : It is recommended to soak the chickpeas in cold water with a pinch of baking soda a day before preparing.
Step 2 : The onion and celery should be minced and then lightly sautéed in a pot with enough extra virgin olive oil over low heat.
Step 3 : Next, add the well-drained chickpeas and let them cook for a few minutes; add two tablespoons of tomato pulp and adjust the salt.
Step 4 : It is important to add the bacon and let it melt into the sofrito.
Step 5 : Pour in 1 liter of boiling water, flavored with pepper, and let the chickpeas simmer over low heat for 30 to 40 minutes.
Step 6 : If using canned cooked chickpeas, the cooking time is reduced to 5 minutes.
Step 7 : Add the pasta gradually to prevent sticking, and cook for 3 or 4 minutes, depending on the cooking instructions on the package.
Step 8 : Finally, serve the soup very hot, garnished with a sprig of rosemary and a splash of olive oil.
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