Chickpea soup à la Strega

Ingredients for 4 servings:

• 500 g chickpeas, dried
• Water for soaking
• 250 g tagliatelle, fresh, fine
• 4 cloves garlic
• 150 g bacon
• 4 tbsp extra virgin olive oil
• 2 m.-sized onion(s)
• 1 liter vegetable broth
• 2 sprigs rosemary
• 2 bottles of tomato puree
• 1 pinch of chili
• Salt and pepper, black
• n. B. water, possibly

Instructions

Working time approx. 10 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 50 minutes; Total time approx. 13 hours

“Zuppa di Ceci” is quick and easy to prepare, also ideal for working people or novice cooks

Cover the chickpeas with water in a bowl and let them soak overnight. Heat the olive oil in a large pot. Finely chop the garlic cloves and onion. Finely dice the bacon and sauté everything in the oil. Drain the water from the chickpeas and sauté the chickpeas in the pot for 10 minutes, stirring occasionally. Add the pinch of chili. Deglaze with the stock and add the rosemary, and cook for another 10 minutes. Remove the rosemary, finely chop it, and add it back in. Add the pureed tomatoes and continue cooking for 20 minutes. Cut the tagliatelle into approximately 5 cm long pieces, add to the pot, and cook for another 10 minutes (add more water if necessary). Season the soup with salt and pepper, divide among plates, and serve with white bread.