Pasta in Chickpea Soup with Bay Leaves and Red Garlic
Category: First Courses
Servings: 6
This hearty and comforting Italian soup, Pasta in Zuppa di Ceci, is a delightful way to enjoy the earthy flavors of chickpeas, the warmth of bay leaves, and the aromatic hint of red garlic. Paired with tender pasta and cooked to perfection with the richness of vegetable broth and guanciale, this dish will transport you to a cozy Italian kitchen, making it a perfect meal for any season.
Ingredients
| Ingredient | Quantity |
|---|---|
| Egg Torchietti Pasta | 250g |
| Dried Chickpeas | 300g |
| Guanciale (Italian cured meat) | 60g |
| Red Garlic Clove | 1 |
| Vegetable Broth | 2L |
| Bay Leaves | 4 |
| Carrots | 50g |
| Celery | 50g |
| White Onions | 50g |
| Fine Salt | To taste |
| Ground Black Pepper | A pinch |
| Rosemary | 1 sprig |
| Extra Virgin Olive Oil | 30g |
Preparation
-
Soak the Chickpeas
Start by soaking the dried chickpeas in water for 12 hours to rehydrate them. Once soaked, drain and rinse the chickpeas thoroughly. Set them aside for later. -
Prepare the Guanciale
While the chickpeas soak, slice the guanciale into thin strips and then chop it finely until you have a uniform mixture. This will give the soup a rich and savory flavor base. -
Sauté the Aromatics
In a large, deep pan or pot, heat 3 tablespoons of extra virgin olive oil over medium heat. Add the two red garlic cloves, gently sautéing for 3-4 minutes until the garlic is golden and fragrant. Remove the garlic cloves and set them aside. -
Make the Soup Base
In the same pan, add the finely chopped vegetables: carrots, celery, and onions. Sauté these vegetables for a few minutes until they begin to soften. Then, add the chopped guanciale and continue to cook, stirring occasionally, until the guanciale becomes crispy and releases its flavor into the mixture. -
Cook the Chickpeas
Add the soaked chickpeas to the pot, followed by the vegetable broth. Add the bay leaves and rosemary sprig, allowing the soup to simmer over low heat for about 2 hours. Add a ladle of broth occasionally to keep the soup from drying out, ensuring the chickpeas cook thoroughly and absorb all the aromatic flavors. -
Final Touches
Once the chickpeas are tender but not falling apart, remove the herb bundle (bay leaves and rosemary). Season the soup with salt and black pepper to taste. -
Add the Pasta
Now, add the egg torchietti pasta to the soup. If needed, add a bit more broth to help cook the pasta. Allow the pasta to cook in the soup, absorbing the flavors for about 10-12 minutes, or until it reaches the desired texture. -
Serve
Once the pasta is cooked and the soup is thick and flavorful, it’s time to serve! Ladle the hearty soup into bowls, ensuring each serving gets a good mix of chickpeas, pasta, and guanciale. Enjoy the warmth and depth of flavor that this simple yet satisfying dish brings.
This Pasta in Zuppa di Ceci with Bay Leaves and Red Garlic is the perfect comfort food, full of rustic, authentic Italian flavors. With tender chickpeas, aromatic garlic, and the savory richness of guanciale, it’s a dish that brings both heart and flavor to your table. The hearty pasta brings everything together, making each spoonful a delightful experience.
