3 hours

Dry chickpeas, 8,8 oz
Tomatoes, 2 large
Water, 6 cups
Rosemary, 2 sprigs
Bay, 2 leaves
Carrots, 2
Leek, 1
Potato, 1
Extra virgin olive oil
Celery, 1
Garlic, 2 cloves
egetable stock cube, 1
Onion, 1 small
Small shaped pasta like “ditalini”, 8,8 oz


Like for many Italian soups, the base is made of carrots, celery and potato.
Peel the potato, wash it and chop it finely with the carrots and the celery. Finely chop the onion and stir fry it until translucent with 2 tablespoons of olive oil; add the vegetables and stir fry them for 2-3 minutes while stirring from time to time.
Wash the leek, chop it and add it to the pan with the chopped tomatoes, bay leaves, 2 sprigs of rosemary, garlic cloves, salt, pepper, the stock cube, hot water and the soaked and drained chickpeas.
Cook for 2 hours on a gentle heat. In the last 8-10 minutes of cooking add the pasta and cook according to packet instructions. Once cooked add 1 tablespoon of olive oil and stir it in well. Serve it sprinkled with grated parmigiano reggiano.

Thanks to: My Little Italian Kitchen