Italian soup with chickpeas and pasta


Nut — 150 g (dry) or 300 g (canned in juice)
Ditaloni — 200 g (can be replaced by any other type of short pasta)
Garlic — 1 clove
Carrots — 1 pc.
Celery — 1 sprig
Sage — 5 leaflets
Rosemary — 1 sprig
Olive oil extra virgin — 40 ml
Black pepper — freshly ground

Cooking method: 

1. Dry chickpeas requires more training.
First, it should be soaked in cold water for at least 4
hours. Soaking helps reduce cooking time and makes chickpeas softer.
Canned chickpeas Simply rinse under cold water.
2. Finely cut celery, carrots and garlic.
3. In a pan warm up the olive oil, garlic passeruem with sage leaves and rosemary.
4. Take out the garlic, then add the carrots and celery. Passeruem a couple of minutes.
5. Add the chickpeas. Cook the mixture for 3-5 minutes. Salt and pepper.
6. In a large saucepan, bring to a boil 1 liter of water.
7. Add to the boiling sauce, vegetable mixture along with the chickpeas.
8. Again, we bring the soup to a boil.
9. In the boiling water, add the pasta.
10. Cook the soup over low heat for about 10-15 minutes until tender.
11. Before you remove the pan from heat, salt and pepper to taste the soup.
The soup is supposed to be thick enough. Ready soup should stand for 5 minutes. Serve the dish should be hot, sprinkled with olive oil.

Bon Appetit!

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