Pasta and Garbanzo Bean Soup Recipe

Pasta and Garbanzo Bean Soup Recipes

Ingredients :

300 g

1 teaspoon



6 tablespoons

2 tablespoons

500 ml

200 g

dried garbanzo

baking soda

cloves garlic, bruised

sprigs rosemary

extra virgin olive oil

tomato purée


tagliatelle, broken into short lengths

salt to taste

freshly ground black pepper

Method :
  1. Put the garbanzo beans in a large bowl of cold water with the soda, and leave to stand overnight or for at least 12 hours.

  2. Drain, transfer to a colander, and rinse thoroughly under cold running water.

  3. Place in a saucepan and cover with cold water.

  4. Add 2 garlic cloves and a sprig of rosemary.

  5. Cover, leaving a space for steam to escape, and simmer for about 1 hour or until the beans are very tender, adding a pinch of salt after about 50 minutes.

  6. Drain, reserving the cooking water.

  7. Purée three quarters of the garbanzo beans in a food processor or food mill, keeping the remainder whole.

  8. Heat half the oil in a large heavy bottomed saucepan and sauté the remaining garlic and rosemary sprig for 3 minutes.

  9. Add the tomato purée and continue cooking over a moderate heat for 2 minutes.

  10. Add the purée and whole garbanzo beans and the reserved cooking liquid and bring to a boil.

  11. If the soup is very thick, dilute with a little hot stock.

  12. Add the tagliatelle and cook for about 10 minutes until the pasta is ready.

  13. Season with salt and pepper.

  14. Serve the soup in individual soup bowls.

  15. Place extra oil and pepper on the table so that each person can season to taste.

Serves 4

Preparation        : 20 minutes + 12 hour's soaking

Cooking             : 11/4  minutes

Recipe grading    : fairly easy

Suggested wine  : a dry red (Pomino)

Note :

In Tuscany this dish is cooked in a deep, flameproof earthenware dish.

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