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
- 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.
- 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.
- Add the pasta and continue cooking until the pasta is al dente, 10 to 12 minutes.
- Season to taste with salt and pepper. Add a drizzle of olive oil to each serving.