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<!DOCTYPE html>
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<body>
<!-- Recipe -->
<div class="recipe" itemscope itemtype="http://schema.org/Recipe" >
<div class="infobox">
<!-- Image -->
<div class="photobox">
<a href="https://images.wsj.net/im-747940">
<img src="Images/E5EDD07F-DFFD-4AA8-81F6-341D6C65587F/ADC92551-2163-4352-9939-72FB33E11D85.jpg" itemprop="image" class="photo photoswipe"/>
</a>
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<!-- Name -->
<h1 itemprop="name" class="name">Pasta E Ceci (Pasta and Chickpea Soup)</h1>
<!-- Info -->
<!-- Rating, categories -->
<p itemprop="aggregateRating" class="rating" value="0"></p>
<p class="metadata">
<!-- Cook time, prep time, servings, difficulty -->
<b>Prep Time: </b><span itemprop="prepTime">1 hr 30 min</span>
<b>Cook Time: </b><span itemprop="cookTime">1 hour 30 minutes</span>
<b>Servings: </b><span itemprop="recipeYield">Serves: 4</span>
<!-- Source -->
<b>Source: </b>
<a itemprop="url" href="https://www.wsj.com/articles/rachel-roddy-interview-pasta-pro-tips-from-a-roman-kitchen-8264e59d?cx_testId=3&cx_testVariant=cx_176&cx_artPos=4&mod=WTRN%23cxrecs_s">
<span itemprop="author">wsj.com</span>
</a>
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<!-- Ingredients -->
<div class="ingredientsbox">
<h3 class="subhead">Ingredients</h3>
<div class="ingredients text">
<p class="line" itemprop="recipeIngredient"><strong>2</strong> (15-ounce) cans chickpeas</p><p class="line" itemprop="recipeIngredient"><strong>6</strong> tablespoons extra-virgin olive oil, plus more to serve</p><p class="line" itemprop="recipeIngredient"><strong>1</strong> onion, finely diced</p><p class="line" itemprop="recipeIngredient"><strong>1</strong> stalk celery, finely diced</p><p class="line" itemprop="recipeIngredient"><strong>1</strong> small potato, peeled and diced (optional)</p><p class="line" itemprop="recipeIngredient"><strong>1</strong> sprig fresh rosemary</p><p class="line" itemprop="recipeIngredient"><strong>1</strong> tablespoon tomato paste</p><p class="line" itemprop="recipeIngredient">Small pinch red pepper flakes (optional)</p><p class="line" itemprop="recipeIngredient"><strong>5½</strong> cups water</p><p class="line" itemprop="recipeIngredient">Kosher salt and freshly ground black pepper</p><p class="line" itemprop="recipeIngredient">Parmesan rind (optional)</p><p class="line" itemprop="recipeIngredient"><strong>7</strong> ounces fresh lagane pasta or dried broken tagliatelle</p>
</div>
</div>
<!-- Nutrition (in two-column mode it goes below the ingredients) -->
</div>
<div class="right-column">
<!-- Description -->
<!-- Directions -->
<div class="directionsbox">
<h3 class="subhead">Directions</h3>
<div itemprop="recipeInstructions" class="directions text">
<p class="line">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.</p><p class="line">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.</p><p class="line">Remove half the soup from the pan and either blend it or pass it through a food mill. Return blended soup to pan.</p><p class="line">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.</p>
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