This Italian soup recipe is one of my favorites!
1 lb dries chickpeas
4 gallons Vegetable Stock
1 bulb garlic
2 celery roots
2 lbs plum tomatoes
1/2 bunch frsh parsley
2 tbsp olive oil
2 cups cooked bite-size pasta of choice
1/2 cup fresh-grated Asiago cheese
Fresh-cracked black pepper
1 – In a large stockpot, simmer the peas in 2 gallons of the stock for approximately 2 to 3 hours, until the beans are tender. Drain.
2 – Peel and finely chop the shallots, garlic, and celery. Clean and chop the tomatoes and parsley.
3 – Heat the oil in a large stockpot over medium temperature. Saute the shallots, garlic, and celery for 3 minutes. Add the tomatoes and saute for 1 minute. Add the remaining stock, the chickpeas, and parsley. Let simmer for 1 hour, uncovered.
4 – Just before serving, stir in pasta (and beans, only if canned are used). Sprinkle each serving with the cheese and pepper.
Servings – 8 to 10
*** When a soup recipe calls for pasta, never add the uncooked pasta to the pot to cook along with the soup. Instead, cook it separately, and shock it with cold water as soon as you drain it. It should be cooked only al dente, because it will cook more in the hot soup. Add it to the soup just before serving.