Not even a super cold winter can stop you from keeping true to your New Year's Resolutions when it comes to this month's recipes! When feeling chilly, heat up a bowl of this flavorful vegetable-loaded, nutrient-laden soup!
Tuscan Chickpea Soup
1 pound dried garbanzo beans
3 Tablespoons extra-virgin olive oil
4 cloves garlic
12 ounces of tomato sauce or tomato puree
6 sprigs fresh rosemary and one bay leaf tied in bundle with cooking twine
2 – 3 quarts cold water
16 ounces chicken stock (or as needed for soup)
½ cup pasta (broken pappardelle)
Fresh ground pepper
Rinse and drain garbanzo beans, place them in a pan completely covered with water, add a pinch of baking soda and soak overnight.
Drain chickpeas then cook in 1 quart of water until tender 1 hour or so.
Drain chickpeas reserving the liquid. Puree half the chickpeas with some liquid to produce a thin puree. Reserve pureed and strain chickpeas.
In a heavy pot, combine olive oil, garlic and herb bundle, sauté until herb bundle becomes soft about 5 minutes (turning herbs over in oil as needed so that oil becomes infused with herb flavors)
Add tomato sauce and cook another 15 minutes
Remove garlic and herb bundle from tomato sauce and add pureed and whole chickpeas to the pot.
Add 1 cup or more of chicken stock and let simmer 30 minutes on low flame
(You may need to add more chicken stock and/or reserved liquid to soup. Soup should be thick!)
Add salt and ground pepper to taste
Add broken pappardelle, stirring frequently until pasta is tender (if needed add more liquid but be sure soup is thick and porridge-like.
Ladle into shallow bowl, drizzle with olive oil and serve.