Pasta E Ceci-Warmth For A Cold Winter
Ingredients
1 bay leaf
1 tablespoon olive oil
1 tablespoon butter
2 garlic cloves minced
6 cups low-sodium chicken broth
2 cans (14.5- ounce) garbanzo beans, drained and rinsed
1 can (14.5- ounce) diced tomatoes, with juice
3/4 cup ditalini (thimble-shaped pasta)
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon extra-virgin olive oil
Preparation
1
Wrap the thyme, rosemary, and bay leaf in a piece of cheesecloth and secure closed with kitchen twine. Heat the olive oil and butter in a heavy large saucepan over medium heat. Add the onion, pancetta, and garlic and saute until the onion is tender, about 3 minutes. Add the broth, beans, tomatoes, and herb sachet. Cover and bring to a boil over medium-high heat, then decrease the heat to medium and simmer until the vegetables are very tender, about 10 minutes. Discard the sachet.
2
Transfer 1 cup of the bean mixture to a blender and reserve. Add the ditalini to the soup pot, cover and bring the liquid back to a boil. Boil gently until the pasta is tender but still firm to the bite, about 8 minutes. Puree the reserved bean mixture until smooth, then stir the puree into the boiling soup. Season with salt and freshly ground black pepper.
.
About
Warmth and comfort in a bowl. Pasta and garbanzo beans come together in a wonderfully flavored broth.
Courtesy of Giada De Laurrentiis' Everyday Pasta cookbook
Yield:
4 to 6 servings
Added:
Saturday, November 20, 2010 - 6:04pm
