Pasta e Ceci
Garbanzos Bean Soup with Pasta and Potatoes
Ingredients
- 1 lb dry garbanzo beans (chickpeas)
- 2 large russet potatoes, peeled and cubed
- 8 oz cooked pasta (short cut, diced if needed)
- 1 bay leaf
- 1 tbsp tomato paste
- 2 tbsp extra virgin olive oil
- 1 yellow onion, diced
- 1 small red peperoncino
- Sea salt and cracked black pepper to taste
Preparation
Soak the garbanzo beans overnight. Drain, then cook in a pot with fresh water, garlic, olive oil, and a bay leaf until tender.
In another pot, sweat diced onion in olive oil. Add one potato and braise lightly. Add tomato paste and some chickpea cooking water. Simmer until soft, then blend smooth for a creamy base.
Add the remaining potatoes and the cooked garbanzo beans to the soup. Simmer gently until potatoes are fully cooked.
Stir in the cooked pasta (cut to a small dice if needed). Finish with sea salt, pepper, and a drizzle of olive oil before serving.
Wine Pairing
Zio Baffa Organic Sangiovese Toscana 2017
Its bright acidity and earthy tones complement the richness of chickpeas and potatoes beautifully.
Estimated Nutrition Facts (per serving)
- Calories: ~280
- Fat: 6g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg
- Sodium: 180mg