Garbanzo Bean Soup
Kira Volpi’s garbanzo bean soup with pasta is an age old Italian tradition. Mix in all your favorite flavors starting with Pancetta, garlic, and a piece of parmigano rind. Delicious!
In Italian pasta recipes there is nothing left to go to waste. Including the rind of some very flavorful and robust Italian cheeses. In fact back in the day when my Father was a child it wasn't unusual to use the same meat bone over and over or to pass it on to a neighbor to use and returned so they would have soup as well.
So it's not just the food you're eating when you make a traditional Italian food. It's the history, the heritage and the love that goes into every bite that make this countries culinary masterpieces what they are today and why people across the world love it so much.
Chickpea soup is not exclusive to Italy though. You'll find variations in many Latin, Indian, Middle Eastern and other European cultures. This nutty flavored bean so high in protein was a good alternative to meat and just as satisfying to both the body and the soul.
Always use fresh good quality ingredients. They make the difference between good and great tasting meals.
Garbanzo Bean Soup Ingredients:
- ⅛ pound of pancetta, diced
- 1 small onion
- 4 cloves of garlic, crushed
- 1-2 whole sprigs of fresh rosemary
- ¼ cup of olive oil
- 1 28oz can of garbanzo beans
- 4 cups of homemade chicken stock
- 1 28oz can of San Marzano tomatoes, chopped
- 1 lb Ditalini Pasta
- The rind of a piece of parmigiano cheese
- salt and pepper to taste
Garbanzo Bean Soup Preparation:
Begin by pouring just a drizzle of olive oil into a pan and heat on medium heat. Add the diced Pancetta and sauté until slightly crispy. I drain almost all of the fat off before I add the onions and garlic but not all of it. When the onions are translucent add the sprigs of rosemary. It will fill the room with it's aroma!
Blend the can of San Marzano tomatoes and pour into a large soup kettle or pot. Add the chicken stock, garbanzo beans, the remainder of the olive oil, the pancetta mixture, salt and pepper and of course don't forget the parmigiano rind. It will add flavor to the soup.
Let this simmer for forty five minutes to one hour. The rind will become soft and the cheese flavor will blend into the soup.
While this is simmering boil some water and salt and cook the Ditalini or other soup pasta al dente. Never add the pasta to any pasta soup recipe. Cook it and pour the broth over the pasta.
Just add grated parmigiano, serve with a loaf of crusty Italian bread, a must when serving this Italian pasta recipe, and I almost always include a nice glass of red wine.
Vivere, Amare, Ridere e Mangiare Bene
Live, Love, Laugh and Eat Well!
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