The days grow shorter, the temperatures drop, and the craving for soup comes up. As far as soups go, this one is a classic!
Quickly done, warming and nourishing, it tastes absolutely delicious!
Garbanzo Bean and Pasta Soup
for 6 people
4 Tbs extra-vergin olive oil
2 Tbs tomato paste
2 garlic cloves
1 anchovy in oil
Fresh Chili, finely chopped, or Chili flakes (to taste)
2 Tbs fresh, finely chopped rosemary
1 qt vegetable broth
2 14.5 oz cans of tomatoes (whole or crushed)
1.5 lbs cooked garbanzo beans (canned ok!)
0.5 lbs Ditali (or other small pasta shapes)
extra-vergin olive oil to drizzle on
salt and pepper
Peel the garlic and cut in half lengthwise. Heat the 4 Tbs oil in a large pot and let the garlic soften over
low-medium heat. Remove the garlic from the pot.
Add the anchovy and the chili (if desired) and sauté gently until the anchovy dissolves. Add the tomato paste and stir.
Add the broth, the tomatoes and half of the cooked garbanzo beans, bring to a boil and simmer on low
heat, stirring occasionally, for about 10 min. Blend until smooth using a hand blender. Add the rosemary
and season with salt and pepper.
Add the remaining garbanzo beans and bring back to a boil. Add the pasta and cook until still very
"al dente", then take the pot off the heat (the pasta will keep cooking in the hot liquid).
Let the soup cool slightly, then serve after drizzling the individual portions with fresh olive oil and pepper.
The pasta will absorb the liquid and in time the soup will become quite dense. If you wish, just add more broth. Serve with a salad for a full meal.
If you serve this soup as a first course, reduce the amount of pasta.