Chickpea and Pasta Soup
A hearty and flavorful Italian-inspired soup made with chickpeas, pasta, and a blend of spices.
A hearty and flavorful Italian-inspired soup made with chickpeas, pasta, and a blend of spices.
- 2 cloves garlic minced
- salt and pepper to taste
- 1/2 cup diced celery
- ingredients 2 tablespoons filippo berio extra virg minced 1 teaspoon hot red pepper paste or 1 teaspoon hot red pepper flakes 1 teaspoon oregano 1 cup canned whole plum tomatoes 3 cups hot chicken broth 2 cups cooked ditalini 1 can chickpeas, drained and well rinsed salt and pepper to taste grated pecorino
- 2 tablespoons filippo berio extra virgin olive oil
- 1/4 pound diced salami with black peppercorns
- 1 teaspoon hot red pepper paste or 1 teaspoon hot red pepper
- 1 teaspoon oregano
- 1 cup canned whole plum tomatoes
- 3 cups hot chicken broth
- 2 cups cooked ditalini
- 1 can chickpeas drained and well rinsed
- grated pecorino cheese for sprinkling on top (opti
- Carbohydrate 6.77575 g
- Cholesterol 0 mg
- Fat 0.85525 g
- Fiber 3.98800004482269 g
- Protein 7.5706 g
- Saturated Fat 0.23872 g
- Serving Size 1 1 recipe (852g)
- Sodium 1184.53557291667 mg
- Sugar 2.78774995517731 g
- Trans Fat 0.0613100000000001 g
- Calories 67 calories
Step-by-step
- 2 cloves garlic minced, salt and pepper to taste, 1/2 cup diced celery, ingredients 2 tablespoons filippo berio extra virg minced 1 teaspoon hot red pepper paste or 1 teaspoon hot red pepper flakes 1 teaspoon oregano 1 cup canned whole plum tomatoes 3 cups hot chicken broth 2 cups cooked ditalini 1 can chickpeas, drained and well rinsed salt and pepper to taste grated pecorino
- 2 tablespoons filippo berio extra virgin olive oil
- 1/4 pound diced salami with black peppercorns
- 1 teaspoon hot red pepper paste or 1 teaspoon hot red pepper
- 1 teaspoon oregano
- 1 cup canned whole plum tomatoes
- 3 cups hot chicken broth
- 2 cups cooked ditalini
- 1 can chickpeas drained and well rinsed
- grated pecorino cheese for sprinkling on top (opti
Building Flavor Foundations
Mincing garlic and dicing celery requires uniform sizing to ensure even softening in extra virgin olive oil. Salami adds fat and savory depth as it renders over medium heat, but high heat will scorch the pepper corns and turn the meat bitter. Whole plum tomatoes should be hand-crushed before entering the pot to release their juices naturally without producing the metallic taste often associated with canned purees. Dried oregano blooms effectively when toasted directly in the warm oil for precisely thirty seconds before the broth goes in.
Preventing Starch Breakdown
Adding cooked ditalini too early causes the tubular pasta to absorb excessive liquid and disintegrate into mush. Incorporate the pasta during the final two minutes of simmering just to warm through. Canned chickpeas demand thorough rinsing under cold water to eliminate the starchy canning liquid, which otherwise clouds the broth and introduces an unwanted metallic flavor. Simmer the combined soup at a gentle bubble rather than a rolling boil to keep the chickpeas intact.
Storage and Reheating Dynamics
Starchy soups thicken considerably in the refrigerator as the pasta and legumes continue absorbing moisture. Store the soup in an airtight container for up to three days, but expect to thin the mixture with an extra half cup of chicken broth or water during reheating. Freezing is not recommended because thawed ditalini turns porous and loses its structural integrity entirely.
