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Zuppa di Ceci (Chick Pea Soup)

Makes 4 servings:

  • 350 g dried chickpeas beans
  • 200 grams of short pasta tubes
  • 8 slices of bacon
  • 1 potato
  • 2 cloves of garlic
  • 1 onion
  • 1 sprig of rosemary
  • 1 sprig basil
  • 1 pinch of baking soda
  • extra virgin olive oil
  • salt and pepper

Soak the chickpeas for 12 hours in cold water with a pinch of baking soda.

Cook them until they become tender in the same soaking water with a peeled clove of garlic, chopped rosemary and potato cut into small pieces.

Remove the potatoes and half the chickpeas. Pass them to the blender and pour back into pot.

Peel the onion and chop the remaining garlic brown them in a pan with the bacon cut into small pieces, basil leaves and 2 tablespoons of oil.

Combine the soup with the fried onion and bacon. Bring to a boil, add pasta and cook, stirring it often.

Serve the soup with a little olive oil and freshly ground pepper.