Pasta and Garbanzo Bean Soup Recipe
Pasta and Garbanzo Bean Soup Recipes
virgin olive oil
tagliatelle, broken into short lengths
ground black pepper
the garbanzo beans in a large bowl of cold water with the soda, and
leave to stand overnight or for at least 12 hours.
transfer to a colander, and rinse thoroughly under cold running
in a saucepan and cover with cold water.
garlic cloves and a sprig of rosemary.
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
reserving the cooking water.
three quarters of the garbanzo beans in a food processor or food
mill, keeping the remainder whole.
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
Place extra oil and pepper on the
table so that each person can season to taste.
: 20 minutes + 12 hour's soaking
: 11/4 minutes
Recipe grading : fairly easy
Suggested wine : a dry red (Pomino)
this dish is cooked in a deep, flameproof earthenware dish.
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