Pasta E Ceci-Warmth For A Cold Winter
By: Carla
Published: Saturday, November 20, 2010 - 6:04pm

Ingredients




4 sprigs fresh thyme
1 large sprig fresh rosemary
1 bay leaf
1 tablespoon olive oil
1 tablespoon butter
1 cup chopped onion (1 medium onion)
3 ounces pancetta, chopped
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
 cup freshly grated Parmesan
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. 3 Ladle the soup into bowls. Sprinkle with some Parmesan and drizzle with extra-virgin olive oil just before serving.

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