Pasta E Ceci (Pasta and Chickpea Soup)
Ingredients
2 (15-ounce) cans chickpeas
6 tablespoons extra-virgin olive oil, plus more to serve
1 onion, finely diced
1 stalk celery, finely diced
1 small potato, peeled and diced (optional)
1 sprig fresh rosemary
1 tablespoon tomato paste
Small pinch red pepper flakes (optional)
5½ cups water
Kosher salt and freshly ground black pepper
Parmesan rind (optional)
7 ounces fresh lagane pasta or dried broken tagliatelle
Directions
Drain and rinse chickpeas. In a large heavy-bottomed pan over medium-low heat, warm olive oil, add onions and celery, and cook gently until soft and fragrant, about 5 minutes.
Add potato, if using, rosemary, tomato paste and red pepper flakes, stir, and cook for a minute before adding chickpeas. Add water, salt and Parmesan rind, if using. Increase heat to medium-high, bring to a boil, then reduce to a simmer and cook 25 minutes.
Remove half the soup from the pan and either blend it or pass it through a food mill. Return blended soup to pan.
Remove Parmesan rind and discard. Taste and adjust salt as needed. Set pan over medium-high heat and bring soup to a steady but moderate boil. Add pasta and cook, stirring, until pasta is tender, adding a little more water if necessary. Taste to check the seasoning and season with black pepper. Serve with a little more olive oil poured over the top.