ZUPPA DI PASTA E CECI (SOUP OF PASTA AND CHICKPEAS)
Recipe reprinted from Fagioli: The Bean Cuisine of Italy by Judith Barrett. Barrett says: "This is a soup you’re likely to find in many osterieand trattorie throughout Italy. In Rome, it’s common...
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Cooking tools:
- Food mill
- Food processor
- Blender
- Immersion blender
- Dutch oven
- Pepper mill
- Stove
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Colander
- Serving bowl
- Spoon
Ingredients
- 2 cups cooked chickpeas/garbanzos or Ceci Piccoli, drained
- 5 tablespoons olive oil, plus more for serving
- 1 large garlic clove, peeled
- 1 fresh rosemary sprig, leaves only, chopped
- 1 cup chopped canned tomatoes
- 6 ounces small tubular pasta, such as ditalini or tubetti
- Salt
- freshly ground black pepper
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