Pasta and Chickpea soup from Tuscany.
User Reviews
5
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Prep Time
10 mins
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Cook Time
3 hrs
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soaking time
12 hrs
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Total Time
3 hrs 10 mins
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Servings
4
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Calories
397 kcal
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Course
Main Course, Soup
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Cuisine
Italian
Pasta and Chickpea soup from Tuscany.
Description
Pasta and Chickpea soup from Tuscany features dried chickpeas soaked overnight and simmered until tender. Part of the chickpeas is pureed to thicken the broth, creating a hearty consistency. Garlic cloves and rosemary are gently heated in olive oil, then combined with chopped tomatoes to build a flavorful sauce. This sauce is added to the chickpeas during cooking. Tagliatelle pasta is then cooked directly in the soup, absorbing the broth’s flavors. The soup is finished with grated parmigiano, offering a nutty contrast.
The texture balances creamy chickpeas with tender pasta and bursts of tomato acidity. The slow cooking and blending steps enrich the soup body while simple seasoning keeps the focus on key ingredients. It’s suitable as a comforting meal that highlights everyday pantry components turned into a satisfying dish.
Variations can include substituting other long pasta shapes or adding crispy pancetta or guanciale for a smoky accent. Grated cheese enhances the serving experience and a drizzle of quality olive oil can be added last to highlight the flavors.
Ingredients
- 200 g chickpeas 7oz, dried
- 150 g Tagliatelle pasta (5-6oz)
- 250 g cherry tomato chopped or peeled tomatoes (9oz
- 2 garlic peeled, cloves
- 1 prig rosemary
- 2-3 tablespoon extra virgin olive oil
- salt to taste
- black pepper to taste
- parmigiano grated (as required, or grana
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 recipe works well with tagliolini, spaghetti, or small pasta tubes like ditalini as alternatives to tagliatelle.
- Adding crispy fried guanciale or pancetta before serving can provide a savory contrast.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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