Pasta E CE Soup Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3 T. plus 1/2 cup extra virgin olive oil
2 carrots, finely diced
1 large yellow onion, finely diced
1 1/2 t. minced garlic
1/3 cup diced tomato
1 1/2 cups dried chickpeas, soaked in water overnight, drained and rinsed
6 cups water
2 thyme springs
1/4 cup vegetable oil
3 fresh rosemary springs, cut into 1/1/2" lengths
Kosher salt, to taste
1/2 lb. tubetti pasta, cooked al dente and drained
Fresh ground pepper, to taste
Shaved parigiano cheese for serving
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Directions: |
Directions:1. In 3 1/2 qt. Dutch oven over medium heat, warm 3 T. olive oil. Add carrots and onions; cook, stirring occasionally until soft, about 8 minutes. Add garlic and tomato; cook, stirring frequently, 1 minute. Add chickpeas, water and thyme sprigs. Increase to medium-high heat, bring to boil. Reduce to medium-low heat; simmer uncovered about 1 hour. Discard thyme springs.
2. In small saute pan over medium-high heat, warm vegetable oil. Add rosemary; fry, stirring occasionally until crisp 1 - 1 1/2 minutes. Transfer to paper town lined plate. Season lightly with salt.
3. Strain chickpea mixture through colander. Reserve cooking liquid. Place 2 cups chickpea mixture in wide, shallow bowl; mash until almost smooth. Transfer to large fry pan. Add remaining chickpea mixture and 1 cup cooking liquid; bring to a simmer over medium-high heat. Add pasta and 1/2 cup olive oil; stir until emulsified. Season with salt and pepper. Ladle soup into warmed bowls and garnish with fried rosemary and cheese shavings. |
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Number Of
Servings: |
Number Of
Servings:4-6 |
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