I’ve had a miserable cold this week so was hankering after soup today, whilst ask my 4-year old what she wants for tea and she inevitably says ‘pasta’ so this hearty pasta and bean soup from the Italian Puglia region totally hits the spot. This recipe replaces beans (and i’ve made similar soups before with Borlotti beans which work really well) with chickpeas which my daughter refers to as simply ‘yummy scrummy’. The recipe states that the pasta shapes traditionally used are ‘orecchiette’ or ‘little ears’ but any small-ish pasta shape works well. I actually only had fusilli (twists) in which were fine too.
The recipe is taken from ‘Easy Vegetarian one-pot’ – which is a very handy book including over 100 salads, frittatas, stews, tagines and so on. I amended the amounts from serves 4 down to 3 – it was just me and the 4 year-old this evening so there some left over for my work lunch tomorrow. The chilli flakes give this a lovely warmth and i’d probably add more if it was just for me and my OH. A tasty, filling, healthy and quick to make soup.
250g/9oz dried chickpeas (i just used about 3/4 of a tin of chickpeas)
2 tablespoons olive oil
1 onion, finely chopped (i used half a medium sized onion)
2 garlic cloves, finely chopped (i just used one)
a sprig of fresh rosemary (didn’t have this so just used dried mixed herbs)
1/4 teaspoon dried chilli/hot pepper flakes
400g/14oz can chopped tomatoes
1 tablespoon tomato puree/paste
1.5 litres/6 cups vegetable stock (i cut this down to about half a litre but i like quite thick soups)
100g/3.5oz small pasta shapes such as orecchiete or conchigliette
sea salt and freshly ground pepper
freshly grated parmesan cheese to serve (or veggie alternative. i used a Pecorino cheese)
extra virgin olive oil, to serve
(If not just using a tin of chickpeas…) Soak the chickpeas in cold water overnight. Drain and put in a large saucepan with sufficient cold water to cover. Bring to the boil, reduce the heat to medium and cook, uncovered, for 45 minutes, until very tender. Drain and set asaide.
Heat the oil in a large, heavy-based saucepan set over medium heat. Add the onion, garlic, rosemary and chilli/hot pepper flakes along with a pinch of salt and cook for 8-10 minutes, stirring often, until the onoin has softened.
Increase the heat to high. Stir in the tomatoes, tomato puree/paste, stock and the chickpeas and bring to the boil. Add the pasta, reduce the heat to a medium simmer and cook for about 20 minutes, until the pasta is tender. Season to taste with salt and pepper.
Serve sprinkled with cheese and drizzled with olive oil.