Italian Pasta Chickpea Soup Food

PASTA E CECI (ITALIAN CHICKPEA SOUP)

Steps:

• On medium heat, heat olive oil in a large pot. Add onion, celery and carrot. Add garlic when vegetables are about halfway cooked. Let cook until all vegetables are tender.
• Add crushed strained tomatoes, chick peas, bay leaf, and salt and pepper to the pot (note - when adding the chick peas, add the liquid from the can too. This will add extra flavor). Let the tomato sauce reduce until thick - about 30 minutes.
• Add chicken or vegetable broth to the pot. Let it come to a boil. Add more salt and pepper if needed.
• Add pasta to pot once the soup is boiling. Let pasta cook until it's soft. Since this is a soup, you want the consistency of the pasta to be cooked a bit more than al dente.
• Plate, and top with olive oil, parmesan and chili flakes.

PASTA E CECI (ITALIAN PASTA AND CHICKPEA STEW)

Steps:

• Heat the oil in a large stock pot or Dutch oven over medium. Add the onion and cook, stirring occasionally, until softened but not taking on any color, 4 to 5 minutes. Add the garlic, rosemary and red-pepper flakes, and cook 1 minute more. Season well with salt and pepper.
• Stir in the tomatoes and the chickpeas, breaking up the tomatoes with the back of a spoon or spatula and smashing about 1/2 cup of the beans.
• Add 3 cups water and bring to a boil over high. Add the pasta and simmer, stirring often to make sure nothing sticks to the bottom of the pan, until the pasta is al dente, about 10 minutes. The water will mostly be absorbed by the pasta, but if you prefer it brothier, you can add 1/2 to 1 cup water and simmer until warmed through, 1 minute more. Season to taste with salt and pepper.
• Add the escarole and stir until wilted. Taste and adjust seasonings accordingly. Ladle into bowls and top with grated cheese and a drizzle of olive oil.