Recipe reprinted from Fagioli: The Bean Cuisine of Italy by Judith Barrett.

Barrett says: "This is a soup you’re likely to find in many osterieand trattorie throughout Italy. In Rome, it’s common to find on Fridays. It’s one of my standard soups that I make frequently, changing it up sometimes with tomato other times with lots of herbs. It’s always delicious."

• 2 cups cooked chickpeas/garbanzos or Ceci Piccoli, drained
• 5 tablespoons olive oil, plus more for serving
• 1 large garlic clove, peeled
• 1 fresh rosemary sprig, leaves only, chopped
• 1 cup chopped canned tomatoes
• 6 ounces small tubular pasta, such as ditalini or tubetti
• Salt and freshly ground black pepper

Serves 6

1. Combine the chickpeas with the olive oil, garlic, rosemary, and tomatoes in a heavy 6-quart soup pot or Dutch oven with 8 cups of cold water; bring to a boil over medium-high heat. Reduce heat to medium-low; simmer, uncovered, about 30 minutes.
2. Pass half the chickpeas through a food mill, or puree in a food processor or blender (or use an immersion blender in the pot); return the puree to the soup.
3. Add the pasta and continue cooking until the pasta is al dente, 10 to 12 minutes.
4. Season to taste with salt and pepper. Add a drizzle of olive oil to each serving.