I've enjoyed this Italian soup in Tuscany and Florence. On a cold day it seemed like the perfect hearty meal for me and my wife. Often served a bit more rustic I've decided to purée it before serving.
Ingredients
3 Sprigs of Fresh Rosemary
5 Sprigs of Fresh Thyme
8 Fresh sage leaves
14 Ounces Canned Tomatoes
16 Ounces Elbow pasta
3 Cups Vegetable stock (or chicken stock or water)
Salt
Pepper
1 Yellow onion, small dice
3 Cloves of garlic, minced
30 Ounces Canned chickpeas
3 Tablespoons Olive oil
Step 1
Chop 3 sprigs of fresh rosemary.
Step 2
Chop 8 fresh sage leaves.
Step 3
Chop 5 sprigs of fresh thyme.
Step 4
Mince 3 cloves of garlic.
Step 5
Chop one yellow onion into a small dice.
Step 6
Bring a stock pot to medium heat. Add 3 tablespoons of olive oil. Then add the thyme, rosemary, sage, garlic and onions. Sauté for a few minutes until transparent and fragrant.
Step 7
In a separate pot bring water to boil and start cooking the elbow pasta. You can use other pasta but this is particularly well suited for this soup.
Step 8
Add 14 ounces of tomatoes, 3 cups of veg stock and 1/2 of your chickpeas (15 ounces) to your onion, garlic and herb base. Bring to a simmer and season with salt and pepper to taste.
Step 9
Transfer your tomato, garlic, onion, chickpea, veg stock base to a blender. Blend until smooth. Be careful to ensure that you either do this in batches and/or make sure the top is securely on.
Step 10
Transfer the puréed base back to a clean stock pot, bring to a low heat and add the remaining 1/2 of the chickpeas (15 ounces.)
Step 11
When your elbow pasta is al dente drain it!
Step 12
We don't want the pasta to be soggy when it's served. When we are ready to serve the soup we will add the pasta to a bowl and then ladle the soup on top.
Step 13
Carefully ladle the tomato chickpea base on top of the pasta so that there are no splashes on the side of the bowl.
Step 14
Drizzle a bit of olive oil on top and serve!
skrulxwp04 