Pasta E Ceci Soup

By klzrebiec

Ingredients

• 3 tbsps. plus 1/2 cup extra virgin olive oil
• 2 carrots, finely diced
• 1 large yellow onion, finely diced
• 1 1/2 tsp. minced garlic
• 1/3 cup diced tomato
• 1 1/4 cups dried chickpeas, soaked in water overnight, drained and rinsed
• 6 cups water
• 2 fresh thyme sprigs
• 1/4 cup vegetable oil
• 3 fresh rosemary sprigs, cut into 1 1/2 inch lengths
• Kosher salt to taste
• 1/2 lb. tubetti pasta, cooked until al dente and drained
• Freshly ground pepper to taste
• Shaved Parmigiano-Reggiano cheese for serving

Preparation

Step 1

In a 3 1/2 quart Dutch oven over medium heat, warm 3 tbsps. olive oil. Add carrots and onion; cook, stirring occasionally until softened, about 8 minutes. Add garlic and tomato; cook stirring frequently, 1 minute. Add chickpeas, water and thyme sprigs. Increase heat to medium high; bring to a boil. Reduce heat to medium low; simmer, uncovered until chickpeas are tender, about 1 hour. Discard thyme sprigs.
Meanwhile, in small saute pan over medium high heat, warm vegetable oil. Add rosemary, fry, stirring occasionally, until crisp, about 1- 1 1/2 minutes. Transfer to paper lined plate; season lightly with salt.
Strain chickpea mixture through colander; reserve cooking liquid. Place 2 cups chickpea mixture in wide shallow bowl; mash until almost smooth. Transfer to large frying pan. Add remaining chickpea mixture and 1 cup cooking liquid; bring to a simmer over medium high heat. Add pasta and 1/2 cup olive oil; stir until emulsified. Season with salt and pepper. Ladle soup into warmed bowls; garnish with fried rosemary and cheese shavings.