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Pasta And Chickpea Tuscan Soup
Pasta and Chickpea Tuscan Soup
(Zuppa di Pasta e Ceci Alla Toscana)
 
 
Ingredients:
 
7 oz (200 grams) dried chickpeas, soaked in cold water overnight and drained
9 oz (250 grams) tomatoes, peeled and chopped
5 oz (150 grams) fresh Tagliatelle pasta, cut into short lengths
1 tablespoon extra virgin olive oil, plus extra for drizzling
1 garlic clove, crushed
1 fresh rosemary sprig, chopped
1 oz (25 grams) Parmigiano cheese, freshly grated
Salt and pepper
 
Directions:
 
Place the chickpeas in a saucepan.

Add 3 and 1/2 pints (2 liters) water and bring to a boil.

Lower the heat, cover and cook for about 1 and 1/2 hours.

Remove about 3 ladlefuls of the chickpeas, place in a food processor and process to a puree.

Scrape the puree into the saucepan.

Re-cover and cook for another 1 and 1/2 hours.

Heat the olive oil in a frying pan.

Add the garlic, rosemary and tomatoes and cook, stirring occasionally, for about 10 minutes.

Stir the tomato mixture into the chickpeas and season with salt.

Add the Tagliatelle pasta and cook until 'al dente'.

Season with pepper.

Ladle into a soup tureen.

Drizzle with olive oil and sprinkle with the Parmigiano cheese. Serves 4.
 
That's it!
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