Chickpea Soup with Pasta – Tuscany

A great pasta dish for any occasion:

Drain the soaked chickpeas and rinse well. In a very large saucepan, bring water to a boil, pour in the chickpeas, season with salt and simmer gently until tender, about an hour and a half. Drain the fully cooked chickpeas over a baking dish, reserving the cooking water. Mash one half of the chickpeas.

Put the saucepan on repeatedly, heat the olive oil in it.

Add the garlic and brown. Add the tomatoes and the rosemary. Now add the mashed and whole chickpeas, pour the cooking water, stir well and add salt. Dilute the soup with a little clear soup and keep it warm on low heat.

In another saucepan, make the pasta al dente and add to the soup.

Divide the soup evenly among plates and drizzle generously with the fine olive oil. Grind some pepper over it and bring to the table on the spot garnished with sprigs of herbs.

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