Bosco della Spina

Pasta & chick peas soup (Pasta e ceci): Soup

Servings: 5

Prep time:1 hour

Ingredients:

• 

  500 g chick peas

• 

  300 g peeled tomatoes

• 

  4 clove garlic cloves

• 

  1 branch branch of rosemary

• 

  3 Chili pepper

• 

  40 g egg pasta (tagliatelle or noodles) for each person

• 

  salt

• 

  oil extra-vergine

Step 1:

To put the chick peas to soak for a night. To boil the chick peas in water with a garlic clove and some rosemary.

Step 2:

To take away underdone chick peas from the water and to shelve. To cook well the other chick peas and to strain with vegetable mill adding gradually the cooked water.

Step 3:

To brown a little 3 garlic cloves and some rosemary and add the chick peas - soup. To add the peeled tomatoes and chilli pepper. To boil all for about 45 minutes and add the whole chick peas that have been shelved and some rosemary.

Step 4:

To cook about 40 g of egg pasta in the broth obtained. During the cooking could be necessary to add some water.

Step 5:

To serve with some oil extra-vergine. To decorate the dish with a branch of rosemary.