True Taste of Italy

 This Chickpea Soup recipe (Pasta e Ceci) is not your classic bean soup, but could easily replace it as your favorite.  In the Marche region of Italy, the tradition is to prepare Pasta e Ceci during harvest in hopes the wheat would be the size of chickpeas.  Enjoy this recipe on any cold winter’s night. 

Ingredients for Chickpea Soup:

• 3 tablespoons olive oil
• 6 baby carrots, finely chopped
• 1/4 cup finely chopped onion
• 1 (16 ounce) cans chickpeas
• 1 sprig fresh rosemary
• 1 cube vegetable bouillon
• 6 ounces tubini pasta or other small pasta
• Grated parmigiano cheese

Directions for Chickpea Soup:

• In large, deep pot, combine olive oil, carrots, and onions.  Sauté until onions are translucent.
• Add chickpeas (with juices), rosemary, salt and pepper to taste and vegetable bouillon.  Stir to mix well.
• Cover and simmer on low heat about 30 minutes.  Check periodically and stir.
• Add 6-8 cups water and bring to boil.  Add pasta and cook according to package directions.  Garnish with parmigiano cheese and serve hot.

This Chickpea Soup recipe serves 4 to 6.

Tip:  Pasta may be omitted from this recipe if desired.