{"id":26872,"date":"2020-09-05T15:30:17","date_gmt":"2020-09-05T13:30:17","guid":{"rendered":"https:\/\/www.irenemilito.it\/?p=26872"},"modified":"2020-09-05T15:07:37","modified_gmt":"2020-09-05T13:07:37","slug":"pasta-and-chickpea-soup","status":"publish","type":"post","link":"https:\/\/www.irenemilito.it\/en\/pasta-and-chickpea-soup\/","title":{"rendered":"Pasta and chickpea soup"},"content":{"rendered":"<p><span class=\"text_line\" data-position=\"41:4:0:0:0\" data-endposition=\"41:4:15:0:0\" data-complex=\"0\">This soup has saved me countless times when I\u2019ve been short on time (or ideas)<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"41:4:15:0:0\" data-endposition=\"41:4:29:0:0\" data-complex=\"0\">and needed to get a nourishing dinner on the table quickly. Chickpeas, also known<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"41:4:29:0:0\" data-endposition=\"41:4:43:0:0\" data-complex=\"0\">as garbanzo beans, are packed with dietary fiber and protein. Mashing them up a<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"41:4:43:0:0\" data-endposition=\"41:4:59:0:0\" data-complex=\"0\">bit before you add the pasta adds a mix of textures and thickens the soup nicely,<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"41:4:59:0:0\" data-endposition=\"41:5:0:0:0\" data-complex=\"0\">though this step is up to you.<\/span><\/p>\n<p><strong>Portions: <\/strong>Makes 4 servings<\/p>\n<p><strong>Ingredients:<\/strong><\/p>\n<ul>\n<li>3 cloves garlic, lightly crushed<\/li>\n<li>3 tbsp extra virgin olive oil, plus more for serving<\/li>\n<li>1 red onion, halved and thinly sliced<\/li>\n<li>1 tbsp finely chopped fresh rosemary<\/li>\n<li>2 lb\/190 g plum tomatoes, grated, or one 28-0z\/800 g can diced tomatoes, with their juice<\/li>\n<li>One 15-oz\/430 g can chickpeas<\/li>\n<li>3 to 4 cups\/720 to 960 ml homemade vegetable broth, homemade made chicken broth, or best quality low sodium, fat free commercial vegetable or chicken broth<\/li>\n<li>Kosher or fine sea salt<\/li>\n<li>Red pepper flakes<\/li>\n<li>1 1\/2 cups\/170 g soup pasta such as small or medium shells, tubettim or ditali<\/li>\n<li>Freshly grated Parmigiano Reggiano or Pecorino Romano cheese for serving<\/li>\n<\/ul>\n<p><strong>Preparation:<\/strong><\/p>\n<p><span class=\"text_line\" data-position=\"41:28:0:0:0\" data-endposition=\"41:28:16:5:0\" data-complex=\"0\">Warm the garlic in the 3 tbsp olive oil in a large Dutch oven or other heavy-<span data-hidespace=\"1\" data-backspace=\"1\" data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"41:28:16:5:0\" data-endposition=\"41:28:30:0:0\" data-complex=\"0\">bottomed pot placed over medium heat. When the garlic is fragrant, but before it<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"41:28:30:0:0\" data-endposition=\"41:28:45:0:0\" data-complex=\"0\">has begun to brown, add the onion and saut\u00e9, stirring frequently, for 8 to 10 minutes, or until softened and translucent but not browned. Reduce the heat to<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span>medium-low if necessary to avoid browning. Sprinkle in the rosemary. Pour the tomatoes into the pot and bring the soup to a boil over medium heat.<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span>Simmer for 10 minutes, or until the tomatoes have begun to break down but still<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span>have a lot of liquid. Add the chickpeas (and their liquid, if you like\u2014I usually do)<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span>and 1 cup\/240 ml of the broth. Let the chickpeas cook for about 5 minutes, and<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span>then use a potato masher to mash some of them. Pour in the rest of the broth and<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span>season with 1 tsp salt and a generous pinch of red pepper flakes.<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\" data-linebreak=\"1\">\u00a0<\/span>Bring the soup to a boil and stir in the pasta. Cover partially and cook, stirring from<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span>time to time to prevent the pasta from sticking to the bottom of the pot, until the<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span>pasta is al dente (the cooking time will depend on the brand and shape). If the<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span>soup becomes too thick, add a splash more broth or a little water. Taste and adjust the seasoning with additional salt or red pepper flakes, if necessary. Ladle the soup into warmed shallow, rimmed bowls and drizzle each serving<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span>with a little olive oil. Serve immediately. Pass the cheese at the table.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>This soup has saved me countless times when I\u2019ve been short on time (or ideas)\u00a0and needed to get a nourishing dinner on the table quickly. Chickpeas, also known\u00a0as garbanzo beans, are packed with dietary fiber and protein. Mashing them up a\u00a0bit before you add the pasta adds a mix of textures and thickens the soup&#8230;<\/p>\n<div class=\" [&hellip;]\"><a href=\"https:\/\/www.irenemilito.it\/en\/pasta-and-chickpea-soup\/\">Read More<\/a><\/div>\n","protected":false},"author":3,"featured_media":26873,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_bbp_topic_count":0,"_bbp_reply_count":0,"_bbp_total_topic_count":0,"_bbp_total_reply_count":0,"_bbp_voice_count":0,"_bbp_anonymous_reply_count":0,"_bbp_topic_count_hidden":0,"_bbp_reply_count_hidden":0,"_bbp_forum_subforum_count":0,"footnotes":""},"categories":[6572],"tags":[],"class_list":["post-26872","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-italian-recipes"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v23.4 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Pasta and chickpea soup - IreneMilito.it<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.irenemilito.it\/en\/pasta-and-chickpea-soup\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Pasta and chickpea soup\" \/>\n<meta property=\"og:description\" content=\"This soup has saved me countless times when I\u2019ve been short on time (or ideas)\u00a0and needed to get a nourishing dinner on the table quickly. 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