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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Penne and Chickpea Soup Recipe

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This recipe for Penne and Chickpea Soup is from Italian Vegetarian and Vegan , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/4 c. olive oil,
4 oz pancetta diced fine
4 garlic cloves peeled and bruised,
1 tbsp. chopped fresh rosemary
1 can diced tomatoes about 2 c.
2 cans chickpeas drained and rinsed,
1 tsp. salt
8 oz. penne, ditalini or farfaletti
pepper to taste
grated romano cheese
Vegan option: eliminate pancetta and cheese
Directions:
Directions:
Heat oil in large soup kettle and add pancetta to brown about 4-5 min. Add garlic and rosemary and saute for about 2 min. Add tomatoes, 1/2 cup of whole chickpeas and the rest or the chickpeas mashed, 6 c. water and salt. Bring to a boil. Reduce heat and simmer to blend flavors. Add pasta and cook until tender about 6 to 10 min. Adjust seasoning with salt and pepper to taste. Serve with cheese and more olive oil if desired.
Number Of Servings:
Number Of Servings:
6

 

 

 

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