Pasta and Chick Pea Soup from The Classic Pasta Cookbook by Giuliano Hazan

Name: Pasta and Chick Pea Soup from The Classic Pasta Cookbook by Giuliano Hazan
Total time: 45 min
Ingredients: 2 teaspoons fresh rosemary leaves or 1 teaspoon dried rosemary leaves, finely chopped; 3 cups homemade meat broth or 1 beef bouillon cube dissolved in 3 cups water; 4 tablespoons extra virgin olive oil; ⅔ cup canned whole peeled tomatoes with their juice, coarsely chopped; Freshly ground black pepper; 4 garlic cloves, peeled and lightly crushed; 6 ounces. maltagliati or small tubular pasta; 2 cups canned chick peas, drained of their liquid; ¼ cup Parmigiano-Reggiano, freshly grated; Salt

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My mother’s chick pea soup is perfect for a cold winter evening and if you have canned chick peas it needn’t be planned far in advance as it takes less than 45

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Ingredients

2 teaspoons fresh rosemary leaves or 1 teaspoon dried rosemary leaves, finely chopped
3 cups homemade meat broth or 1 beef bouillon cube dissolved in 3 cups water
4 tablespoons extra virgin olive oil
⅔ cup canned whole peeled tomatoes with their juice, coarsely chopped
Freshly ground black pepper
4 garlic cloves, peeled and lightly crushed
6 ounces. maltagliati or small tubular pasta
2 cups canned chick peas, drained of their liquid
¼ cup Parmigiano-Reggiano, freshly grated
Salt