Pasta and Chickpea Soup

Zuppa di Pasta e Ceci: A Dive into Italian Comfort Food

For many of our international readers, the allure of Italian cuisine goes far beyond the popular pizzas and pastas. Italian food is a symphony of regional delicacies, each with its own story, ingredients, and soul. Today, we introduce you to 'Zuppa di Penne e Ceci', a heartwarming blend of pasta and chickpeas, lovingly simmered in a savory broth infused with tomatoes and spices. Originating from the rustic kitchens of Italy, this dish embodies the spirit of Italian comfort food – simple ingredients, rich flavors, and the warmth of shared meals. As the nights get colder, let this wholesome soup transport you to a cozy Italian farmhouse, where food is an expression of love and tradition. Dive in, and let your senses embark on a delightful Italian journey!

Ingredients:

• Pasta ditali: 250 g
• Chickpeas: 400 g
• White onion: 1
• Garlic: 2 cloves
• Extra virgin olive oil: 3 tablespoons
• Vegetable broth: 1 l
• Diced tomatoes: 400 g
• Paprika: 1 teaspoon
• Chili powder: ½ teaspoon
• Salt: to taste
• Black pepper: to taste
• Fresh parsley: as desired

Pasta (ditali) and Chickpea Soup Preparation:

1. In a large pot, heat the olive oil over medium heat. Add the finely chopped onion and garlic, and sauté until they turn golden brown.
   
   
2. Introduce the well-drained chickpeas to the onion and garlic mixture. Cook for a few minutes to infuse the flavors.
   
   
3. Add the diced tomatoes, paprika, and a pinch of chili powder. Stir to combine the ingredients evenly.
   
   
4. Pour the vegetable broth into the mixture. Bring it to a boil, then let it simmer on low heat for 15 minutes, allowing the flavors to meld. At the same time, boil a pot of salted water and cook the ditali until al dente.
   
   
5. Once cooked, drain the ditali and add it to the chickpea broth. Stir gently and cook for a few more minutes. Taste and adjust with salt and pepper as needed.

Serve hot, garnished with finely chopped fresh parsley. Enjoy your meal!