ZUPPA DI CECI – Chick Pea Soup
Ingredients
2 tbsp extra-virgin olive oil
1 garlic clove, finely chopped
pinch Chili pepper
½ tsp dried oregano
1 leaf fresh Basil (or pinch dried crushed Basil)
salt
Freshly ground black pepper
1 cup canned tomatoes, chopped
1 can Chick Peas (or Garbonzo Beans), rinsed and drained
1 cup Chicken Stock (1 Chicken Bouillon dissolved in boiling water)
1 tbsp Freshly grated Parmigiano Reggiano cheese
½ pound Lumachine Pasta (Baby Shells)
Chop the garlic.
Heat the oil in a large pot and saute the garlic, chili pepper and oregano for about 30 seconds.
Add the chopped tomatoes and simmer partially covered for about 5 minutes.
Meanwhile, bring a medium saucepan of water to boil.
Add 1 teaspoon salt to the boiling water, add the pasta, and cook until al dente, about 6-8 minutes, stirring occasionally. By the time the pasta is cooked, your ceci sauce will be ready.
Add the Chick Peas (or Garbonzo beans) and Chicken Stock to the tomato sauce and simmer for about 10 minutes.
Drain the pasta, (saving one cup of the water).
Add the pasta to the ceci sauce and stir in to be completely coated by the sauce. Add ½ cup of the pasta water in and return the pot to medium heat stirring for approximately 2 minutes. Add the remainder of the water if you want it more “soupy”.
Just before serving, stir in the parsley, and sprinkle with grated cheese.
Season to taste with salt and pepper.
Serves 6
Preparation and Cooking Time: 20 minutes
about the author: Rosemary Gullo
Rosemary is the author of Healthy Italian Cooking.
Healthy Italian Cooking is packed with dozens of tasty recipes and is Easy to Use. Each section takes you step by step through a new meal for your family. It is full of tips, tricks and secrets that will not only show you how to cook healthy Italian food, but will also cut down on cooking time and make dinner preparation simple.
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