Italian Chickpea Soup

By ezunich

Ingredients

• 1 cup dry ditalini pasta
• 3 oz pancetta, diced
• 2 tbs olive oil
• 1 1/2 cup diced onions
• 1/2 cup each, diced carrot and celery
• 2 tbs tomato paste
• 1 tbs each, minced fresh garlic, rosemary and sage
• 1/2 tsp red pepper flakes
• 1/2 cup dry white wine
• 3 cups chicken broth
• 2 cans chickpeas (15 oz cans) drained and rinsed
• 1 can diced tomatoes in juice (28 oz)
• salt and pepper
• Grated Parmesan

Preparation

Step 1

Cook pasta in a large pot of boiling salted water according to package directions; drain, reserving 1 cup pasta water. Meanwhile, cook pancetta in oil in a large pot over medium heat until crisp, then transfer to a paper towel lined plate; reserve 2 tbs drippings. Sweat onions, carrot and celery in drippings in same pot, covered, over medium heat until vegetables softened 5-8 minutes. Stir in tomato paste, garlic, rosemary, sage and pepper flakes, cook 1 minute. Deglaze pot with wine, scraping up any brown bits. Cook until wine nearly evaporates 3-5 minutes. Add broth, chick peas, tomatoes and pasta water. Bring soup to a boil; reduce heat to medium low and simmer 15 minutes. Transfer 2 cups soup to a food processor or blender, carefully puree and return to pot. Stir pasta into soup; cook until warmed through, 3-5 minutes. Season soup with salt and pepper. Top with Parmesan and pancetta.