Chick pea soup with pasta from Essentials of Classic Italian Cooking (page 114) by Marcella Hazan

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Ganga108 on June 06, 2022

    A stunning soup, perfect for our Wintery weather. Everyone reaches to refill their bowl. Pasta with chickpeas is such a classic Italian combination in soups and pasta dishes. Hazan manages to maximise flavours with a handful of simple ingredients. I particularly love the blending of 1/3 of the soup (including chickpeas) before the pasta is cooked. It adds depth to the broth. I used what was in my cupboard - orecchiette - and it worked very well.

  • mcvl on February 23, 2018

    Delicious -- a classic.

  • Lepa on August 30, 2017

    This soup was incredibly simple but so delicious! I made it with dried chickpeas and put a parmesan rind in the water while cooking them. I used this water, with a bit of bullion, instead of broth. It is astonishing that a handful of ingredients and so little effort resulted in such a complex, dreamy soup!

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