-
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.
-
Drain,
transfer to a colander, and rinse thoroughly under cold running
water.
-
Place
in a saucepan and cover with cold water.
-
Add 2
garlic cloves and a sprig of rosemary.
-
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.
-
Drain,
reserving the cooking water.
-
Purée
three quarters of the garbanzo beans in a food processor or food
mill, keeping the remainder whole.
-
Heat
half the oil in a large heavy bottomed saucepan and sauté
the remaining garlic and rosemary sprig for 3 minutes.
-
Add the tomato purée and continue
cooking over a moderate heat for 2 minutes.
-
Add the purée and whole garbanzo beans
and the reserved cooking liquid and bring to a boil.
-
If the soup is very thick, dilute with
a little hot stock.
-
Add the tagliatelle and cook for about
10 minutes until the pasta is ready.
-
Season with salt and pepper.
-
Serve the soup in individual soup
bowls.
-
Place extra oil and pepper on the
table so that each person can season to taste.