Penne and Chickpea Soup | America's Test Kitchen

Name: Penne and Chickpea Soup | America's Test Kitchen
Ingredients: 1/4 cup olive oil; 4 ounces bacon or pancetta, diced fine; 4 medium cloves garlic , peeled and bruised; 1 sprig fresh rosemary; 2 cans (14 1/2 ounces each) diced tomatoes (about 2 cups), with liquid; 2 cans (16-ounces each) chickpeas (about 3 cups), drained and rinsed, and 1 1/2 of the 3 cups mashed with a fork; 2 teaspoons table salt , plus extra for seasoning; 8 ounces penne pasta or other short pasta; 1 tablespoon chopped fresh rosemary; Ground black pepper; Pecorino Romano , freshly grated; 1/4 cup extra-virgin olive oil (optional)

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Make traditional Italian soups in far less time by using canned instead of dried beans. And for the best texture, make the soup ahead and add the pasta at the last minute.

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Ingredients

1/4 cup olive oil
4 ounces bacon or pancetta, diced fine
4 medium cloves garlic , peeled and bruised
1 sprig fresh rosemary
2 cans (14 1/2 ounces each) diced tomatoes (about 2 cups), with liquid
2 cans (16-ounces each) chickpeas (about 3 cups), drained and rinsed, and 1 1/2 of the 3 cups mashed with a fork
2 teaspoons table salt , plus extra for seasoning
8 ounces penne pasta or other short pasta
1 tablespoon chopped fresh rosemary
Ground black pepper
Pecorino Romano , freshly grated
1/4 cup extra-virgin olive oil (optional)