Pasta E Ceci Soup

Name: Pasta E Ceci Soup
Yield: 6 servings
Ingredients: 3 tbsp olive oil; 1/2 cup olive oil; 2 carrots finely cubed; 1 large onion, diced; 1 1/2 tbsp minced garlic; 1/3 cup diced tomato; 1 1/4 cup chickpeas, soaked overnight drained and rinsed; 6 cup H2O, water; 2 freash thyme sprigs; 1/4 cup butter; 3 freash rosemary sprigs cut into 1 1/2 inches; 1 dash salt & peper to taste; 1/2 lb tubetta pasta, cooked to al dente; 1 fresh parmiziano and/or reggiano cheese to top soup

theblackrosegal @Theblackrosegal

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Ingredients

6 servings

3 tbsp olive oil
1/2 cup olive oil
2 carrots finely cubed
1 large onion, diced
1 1/2 tbsp minced garlic
1/3 cup diced tomato
1 1/4 cup chickpeas, soaked overnight drained and rinsed
6 cup H2O, water
2 freash thyme sprigs
1/4 cup butter
3 freash rosemary sprigs cut into 1 1/2 inches
1 dash salt & peper to taste
1/2 lb tubetta pasta, cooked to al dente
1 fresh parmiziano and/or reggiano cheese to top soup

Cooking Instructions

1

Saute carrots and onions 3 tbsp of Olive oil until tender.
2

Add garlic and tomatoes, stirring frequently cook 1 minute.
3

Add chickpeas, H2O, thyme, bring to a boil.
4

Reduce to simmer, cook uncovered for 1 hour. Chickpeas should be tender, remove thyme.
5

In a small pan over medium heat fry rosemary with oil until crisp, remove to paper towels and lightly season with salt.
6

Strain chickpeas mix, reserve cooking liquid. Place 2 cup s of chickpeas mix in a bowl and mash until smooth, place frying pan, add remaining chickpeas mix and 1 cup of liquid bring to simmer.
7

Add pasta and 1/2 cup Olive oil stir well,season with salt and pepper, fried rosemary and cheese.