We’re so used to canned soups that making it from scratch seems like too much of a chore. However, a pasta with ceci bean soup is fairly easy to prepare and lasts for days. It’s a healthy soup that is full of flavor, too. This pot lasted three nights, which is a bit much if you get affected by gas issues (is that too much information?)
Yellow Onion (1)
Ceci or chick peas / garbanzo beans (2 cans)
Pasta (a corkscrew shape such as Fusilli or Rotini)
Fresh garlic clove (1 – 2)
Extra Virgin Olive Oil
1 ) Chop onions and sauté in a large pot. This is the pot where you will make the soup.
2 ) Add white wine to the onions and cook until wine evaporates. If you have pancetta, sauté until fully cooked. Sauté a clove or two of chopped garlic.
3 ) Once the onions are browned, add in enough water to fill half of the pot. Heat the water and add in a spoon or two of beef bouillon. Add in chopped sage leaves and a branch of rosemary.
4 ) In the meantime, open one can of Ceci or garbanzo beans and put it into a food processor. Add salt, pepper and olive oil and purée. You want to create a creamy bean purée. Add this purée to the large pot.
5 ) Add a cup and half of pasta to the large pot. Also add in the other can of Ceci beans. Cook for another 5 minutes or until pasta and beans are cooked. (I confess: I did not pay as much attention here so I don’t know the exact cooking time, but this is something you can taste for done-ness).
6 ) Salt and pepper to taste.