Very simple. Whether you are suffering from heartbreak or a breaking back, there are times when you aren't in the mood to eat nor cook. Opening a few cans may be all that you can handle, but you'll find this recipe is more than just a convenience. It's alchemy. You will be nourished and loved despite your best efforts to stay out of the kitchen. This soup is for you.
Chickpea and Pasta Soup - Adapted from the Marcella Hazan recipe from Essentials of Classic Italian Cooking
3 tablespoons olive oil
4 cloves garlic, pressed or minced
1 1/2 teaspoons dried rosemary leaves, ground in a mortar and pestle
1 35-ounce can Italian peeled tomatoes
1 1/2 cups dried small pasta (ditalini, orzo, mini penne, etc.)
2 cups salted vegetable broth
1 15.5-ounce can chickpeas, drained and rinsed (about 2 cups cooked)
1 cup Parmesan cheese, grated or shaved
1/2 teaspoon hot red pepper flakes (optional)
In an extra large saucepan, warm olive oil with garlic and rosemary over low heat until fragrant and barely golden. Add tomatoes and broth, crushing tomatoes briefly with a potato masher. Increase heat to bring to boil. Reduce heat to simmer for 20 minutes. About 10 minutes into cooking time, boil pasta according to package directions. Drain pasta and add to soup along with chickpeas, stirring to combine. Return soup to simmer until chickpeas are hot (about 5 minutes.) Divide into 4 bowls. Top with Parmesan and optional red pepper. Serve immediately. Leftovers will thicken into stew while refrigerated. Dilute with 1 cup water, or heat and eat as is.
This recipe is for Rachel of The Crispy Cook, hosting MLLA 20. Do stop by her site in early March for what will be a wonderful round-up.
Since this dish has as much pasta in it as beans, I am also delivering it to Ruth of Once Upon a Feast hosting her Presto Pasta Nights #153, the third-year anniversary edition, of the noodle-rific weekly event which I had the pleasure of recently hosting and will be signing up to host again.
No Croutons Required, the long-running and popular monthly vegetarian soup and salad event hosted by Lisa of Lisa's Kitchen, and Jacqueline of Tinned Tomatoes is featuring chickpeas this round. This soup's for them, too.
Been There, Done That ~
Lima Bean and Artichoke Soup
Chickpea Caldo Verde
African Peanut and Yam Soup
Other People's Eats ~
Middle Eastern Chickpea Soup
Puglian Chickpea Soup
Orzo Chickpea Soup