Pasta and Chickpea soup from Tuscany.

Name: Pasta and Chickpea soup from Tuscany.
Prep time: 10 min
Cook time: 3 h
Total time: 3 h 10 min
Yield: 4 serving
Ingredients: 200 g dried chickpeas; 150 g Tagliatelle pasta; 250 g cherry tomatoes; 2 garlic cloves; 1 prig rosemary; 2-3 tablespoon extra virgin olive oil; salt; black pepper; Parmigiano or grana

User Reviews

5.0

87 reviews

Excellent

Prep Time
10 mins
Cook Time
3 hrs
soaking time
12 hrs
Total Time
3 hrs 10 mins
Servings
4
Calories
397 kcal
Course
Main Course, Soup
Cuisine
Italian

Pasta and Chickpea soup from Tuscany.

Daisy Meyer

Report

This classic pasta and chickpea soup from Tuscany is very nutritious and healthy. The ingredients are few and simple. Great Italian comfort food in a bowl!

Share:

I Made This!

65 people made this

Print

18 people printed this

Save this

52 people saved this

Ingredients

Servings

200 g dried chickpeas (7oz)
150 g Tagliatelle pasta (5-6oz)
250 g cherry tomatoes chopped or peeled tomatoes (9oz)
2 garlic cloves peeled
1 prig rosemary
2-3 tablespoon extra virgin olive oil
salt to taste
black pepper to taste
Parmigiano or grana grated (as required)

Add to Shopping List

Instructions

Start preparing the day before by soaking the chickpeas in a large bowl with plenty of warm water. Let them soak for a whole night. Drain them, put them in a saucepan with about two liters of water, bring to a boil and cook covered, on a low heat for about 2-3 hours, or at least until they are tender.
About ⅔ of the way through cooking, remove three ladles of chickpeas with a little water, blend them until you have a rough puree and then put the pureed chickpeas back into the pot.
Next, heat the olive oil in a pan with the garlic cloves and rosemary, then add the chopped tomatoes. Cook for about ten minutes, remove the garlic and pour this sauce into the pot with the chickpeas. Add salt, if necessary, and let the cooking continue until the chickpeas are ready.
Add the pasta to the chickpea soup and cook for the amount of time stated on the packet. Fresh tagliatelle only take 1-2 minutes! Some people break the pasta into smaller pieces. I didn’t.
Serve immediately with a sprinkling of extra virgin olive oil, grated cheese (if required) and ground black pepper.

Notes

This pasta with chickpea soup can be made with other long pasta such as tagliolini or spaghetti or even small pasta tubes like ditalini
You can also add some crispy fried guanciale or pancetta!

Nutrition Information

Show Details

Calories 397kcal (20%) Carbohydrates 61g (20%) Protein 15g (30%) Fat 11g (17%) Saturated Fat 1g (5%) Polyunsaturated Fat 2g Monounsaturated Fat 6g Sodium 22mg (1%) Potassium 664mg (19%) Fiber 10g (40%) Sugar 8g (16%) Vitamin A 340IU (7%) Vitamin C 17mg (19%) Calcium 70mg (7%) Iron 4mg (22%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 397 kcal

% Daily Value*

Calories	397kcal	20%
Carbohydrates	61g	20%
Protein	15g	30%
Fat	11g	17%
Saturated Fat	1g	5%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	6g	30%
Sodium	22mg	1%
Potassium	664mg	14%
Fiber	10g	40%
Sugar	8g	16%
Vitamin A	340IU	7%
Vitamin C	17mg	19%
Calcium	70mg	7%
Iron	4mg	22%