Soupruary 15th: Pasta e Ceci

Don't go out in that great white mess! Stay in and eat soup!


Cincinnati was treated to about 7 inches of snow today, which isn't quite apparent in the view from my window, but which I assure you is just as pretty and welcome as it is dirty and inconvenient.


This is exactly the kind of thing I'll call upon next time I'm snowed in. It's not as mouthwatering as last week's chickpea soup, but it has the bonus that you can probably throw together a version of it from the pantry with no need to leave your abode.


Even if you're not snowed in, though, this makes a great weeknight soup. I can see it being delicious if you leave it brothy as well, like so:


But the thick texture you get from blending the soup with half the chickpeas does give you a very satisfying mouthful. And seriously, y'all: I was so not going to the store.

To make this, I read recipes by Jamie Oliver, Giada De Laurentiis, Mario Batali and a few bloggers, then did what I felt like doing with what I had.

1 tablespoon olive oil
1 tablespoon butter
2 shallots, peeled and chopped
1 rib of celery, chopped
4 cloves of garlic, peeled and chopped
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon dried rosemary (or 1 teaspoon fresh--I only had dried)
1 teaspoon fresh thyme
2 14.5 oz cans of chickpeas, drained and rinsed
1 14.5 oz can of diced tomatoes
3 cups vegetable broth
1/2 cup small dried pasta shapes (I used mini-wheels because I had them, but it seems the traditional pasta is ditalini)
1 2-inch piece of Parmesan rind
a bit of fresh julienned basil

Heat the oil and melt the butter over low heat in a pot with a lid. Add shallots, celery, galic, pepper flakes, rosemary and thyme--stir, then cover and cook on low for about 10 minutes.

Add chickpeas, tomatoes and juice, Parmesan rind and vegetable broth, and increase heat to bring the soup to a boil. Reduce heat, cover and let simmer for 30 minutes.

Meanwhile, bring a pot of salted water to boil and add pasta. Cook according to package directions until just al dente, then drain and shock with cold water to stop cooking.

Remove the Parmesan rind from the soup and discard. Using a slotted spoon, transfer about half of the chickpeas to a bowl and reserve. Use an immersion blender to blend the rest of the soup, adding a bit more water if needed for the right consistency.

Add reserved chickpeas and pasta to the soup, and season with salt and pepper. Sprinkle bowls with basil to serve, if desired.