Penne & Chickpea Soup - Printable Version +- Cuisine at home Forums (https://www.forums.cuisineathome.com) +-- Thread: Penne & Chickpea Soup (/showthread.php?tid=24778) |
Penne & Chickpea Soup - cjs - 11-10-2006 I needed something cheap and easy for mealtimes during the prepping for Sat. party and boy, did Cook's Illus. come thru. This soup is nothing special - everything in the pantry/herb garden, but so tasty. We had ham & jarlsburg panini with it. Will have it again tonite. Penne and Chickpea Soup Recipe By: from Cook's Illustrated 1/4 cup olive oil 4 ounces bacon or pancetta -- diced fine 4 medium cloves garlic -- peeled and bruised 1 sprig fresh rosemary 2 cans diced tomatoes (about 2 cups) -- (14 1/2 ounces each) with liquid 2 cans chickpeas (about 3 cups) -- (16-ounces each) drained and rinsed, and 1 1/2 of the 3 cups mashed with a fork 2 teaspoons table salt -- plus extra for seasoning 8 ounces penne pasta or other short pasta 1 tablespoon chopped fresh rosemary Ground black pepper Pecorino Romano cheese -- freshly grated 1/4 cup extra-virgin olive oil (optional) Heat olive oil in large soup kettle or stockpot over medium heat. Add bacon or pancetta; sauté until browned, 4 to 5 minutes. Add garlic and rosemary sprig; sauté until fragrant, about 2 minutes longer. Add tomatoes with their liquid, whole and mashed chickpeas, 6 cups water, and salt; bring to boil. Reduce heat and simmer to blend flavors, about 10 minutes. Add pasta; cook until tender, about 10 minutes. Remove rosemary sprig and add chopped rosemary; adjust seasoning with salt and ground black pepper, and serve, passing grated cheese and olive oil, if desired, separately. MAKE AHEAD TIP: In early a.m. I put this soup together thru the step of "Add tomatoes with their liquid, whole and mashed chickpeas, 6 cups water, and salt; (and don't bring to a boil)." At this point I put it in the frig. At diner time I just heated it up, let it 'stew' for 10 min and then added the pasta - dinner's ready!! first made 11/9/06 Description: "Great soup for last minute and very economical - Serves 6 to 8 as a main course" (well, maybe not - Roy had 4 bowls... ) What a great recipe to keep handy during all our holiday preparations. Re: Penne & Chickpea Soup - Mare749 - 11-10-2006 Thanks for this recipe, Jean. I just love soup and make a pot at least once a week in the cooler weather. This one sounds delicious. |