- Recipe of the Week - About Us
Menu Bar SiteMap FAQ HOME MAIL INDEX GLOSSARY

green arrow Recipes
Quick & Easy
Pasta
Appetizers
Soups
Main Courses
Salads
Pasta Salads
Risottos
Recipes by Region
Mideast Recipes
green arrow Basics
Ingredients
Utensils
Cheeses
Wine
- Glossary
green arrow FAQ
- Cookbooks
- Tell a friend

Special Sections

arrow Cooking Classes
Cooking classes in the U.S. and Italy.


- Gastronomy Tours
Tour Wine & Olive oil country and other regions.

arrow Links
Links to other sites of related interest.

- Sources
Where to buy special ingredients and utensils.

- Ask the Chef
If you don't find your recipe.




PRIVACY POLICY




<< PREVIOUS - BROWSE RECIPES - NEXT >>

CHICKPEA, TOMATO AND PASTA SOUP

PASTA E CECI


Pasta e ceci

Preparation - Easy
Serves 4

Tasty and satisfying meal. Serve with a tossed green or a tomato salad and crusty Italian or French bread.

  • 1 15-oz can plum tomatoes crushed or pureed in a food processor
  • 1 3-inch sprig fresh rosemary or 1/2 t dried rosemary, oregano or thyme
  • 4 cups beef or chicken broth
  • 2 15 1/2 oz cans chickpeas, drained
  • 5 oz dry pasta (about a cup) - elbow macaroni, or if large pasta break into smaller bits
  • 2 cloves garlic, finely minced
  • 1/3 cup grated pecorino or Parmesan cheese (this dish has a delicate flavor, taste it without cheese first)
  • 3 T extra virgin olive oil
  • salt and freshly-ground black pepper
OO large pot or saucepan.

SAUTÉ garlic in olive oil till golden.

ADD tomatoes and rosemary. Substitute fresh or dry oregano or thyme for the rosemary if you prefer.

SIMMER uncovered for 5 minutes.

ADD the broth; return to a simmer.

ADD pasta.

WHILE pasta is cooking, puree 1 cup chickpeas in a food processor or mill. Stir the pureed chickpeas into the broth along with the pasta, some salt and freshly ground pepper.

SIMMER, uncovered till the pasta is cooked to your taste (6-12 minutes).

ADD remaining whole chickpeas and heat thoroughly.

SERVE in soup plates. Pass Parmesan if you wish.

NOTE: The pasta absorbs the broth - the longer it sits, the less liquid the soup will be.



PRINT  -  EMAIL

Source:
Flavors of Puglia
Nancy Harmon Jenkins
Broadway Books

<< PREVIOUS - BROWSE RECIPES - NEXT >>

MM



Copyright 2000,2012 e-rcps.com, All Rights Reserved