Chickpea soup from Homemade Pasta Made Simple: A Pasta Cookbook with Easy Recipes & Lessons to Make Fresh Pasta Any Night (page 204) by Manuela Zangara

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

Accompaniments: Cavatellini; Sagne; Lagane

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

  • ashallen on August 16, 2020

    I was happily surprised by how tasty this soup was given how simple the recipe is - very satisfying! The style is more broth-y than some other bean soups. Because the recipe's so simple, the taste of whatever broth you use comes through. I had only 2 c "beef broth" (liquid leftover from simmering beef for another dish) and used a strong chicken stock for the rest - worked well. I stirred in cooked egg noodles leftover from another dish instead of cooking pasta directly in the soup as specified in the recipe (which would have thickened it further). Recipe specifies "1 sprig" rosemary - I used a 4-inch sprig of very fresh rosemary from the garden but that was a bit much and would use just 2-3-inches next time.

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