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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 8 |
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My favorite of all Italian soups. I have prepared several variations. This one with bacon and chick peas (you can substitute canellini beans) is high on the list. Ingredients:
8 slices bacon, cut crosswise into 1/4-inch strips |
3 medium onions, finely chopped |
3 medium garlic cloves, minced |
1/2 teaspoon dried rosemary |
2 quarts reduced-sodium chicken broth |
2 (15 1/2 ounce) cans chickpeas, rinsed and drained |
1 (14 1/2 ounce) can petite-cut diced tomatoes |
4 medium carrots, peeled, halved lengthwise, and thinly sliced |
3 medium celery ribs, with leaves thinly sliced crosswise |
kosher salt |
fresh ground black pepper |
1 cup of small tubular pasta |
1 1/2 teaspoons red wine vinegar |
grated parmigiano-reggiano cheese |
Directions:
1. Cook bacon in 6 quart Dutch oven over medium heat, stirring occasionally, until partially crisp, about 7 minutes. With a slotted spoon, transfer bacon to a paper-towel lined plate.
2. Add onions to pot and cook, scraping up any browned bits, and stirring occasionally, until softened, 6-8 minutes. Add garlic and rosemary and cook, stirring constantly, until fragrant, about 1 minute.
3. Add chicken broth, chickpeas, tomatoes, and their juices, carrots, celery, 3/4 teaspoons salt, 1/2 tsp pepper, and 1 cup water. Bring to a boil over high heat; skim any foam off as necessary. Reduce heat and simmer, stirring occasionally, until carrots and celery and very tender, about 30 minutes.
4. Meanwhile, cook the pasta according to package directions to al dente and drain.
5. Add pasta to soup. Stir in bacon and vinegar. Season to taste with salt and pepper, and more vinegar. Serve garnished with cheese.
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