Essentials of Classic Italian Cooking - Marcella Hazan [57]
Chick Pea Soup
THERE IS a sweet depth of flavor to chick peas that distinguishes them from all other legumes. In the countries on the eastern edge of the Mediterranean they continue to be popular after more than 5,000 years of cultivation. Soup is one of the tastiest things one can do with chick peas. This one is lovely on its own, and it can be varied adding either rice or pasta. Unlike canned kidney beans, which can be mushy, canned chick peas can be very good and, if you don’t mind the slightly higher cost, you needn’t bother with soaking and cooking dried chick peas.
For 4 to 6 servings
4 whole garlic cloves, peeled
⅓ cup extra virgin olive oil
1½ teaspoons dried rosemary leaves, crushed fine almost to a powder, OR a small sprig of fresh rosemary
⅔ cup canned imported Italian plum tomatoes, cut up, with their juice
¾ cup dried chick peas, soaked and cooked, OR 2¼ cups canned chick peas, drained
1 cup Basic Homemade Meat Broth, OR 1 bouillon cube dissolved in 1 cup water
Salt
Black pepper, ground fresh from the mill
1. Put the garlic and olive oil in a pot that can subsequently accommodate all the ingredients, and turn on the heat to medium. Sauté the garlic cloves until they become colored a light nut brown, then remove them from the pan.
2. Add the crushed rosemary leaves or the fresh sprig, stir, then put in the cut-up tomatoes with their juice. Cook for about 20 to 25 minutes or until the oil floats free from the tomatoes.
3. Add the drained cooked or canned chick peas and cook for 5 minutes, stirring them thoroughly with the juices in the pan.
4. Add the broth or the dissolved bouillon cube, cover, and adjust heat so that the soup bubbles at a steady, but moderate boil for 15 minutes.
5. Taste and correct for salt. Add a few grindings of pepper. Let the soup bubble uncovered for another minute, then serve promptly.
Ahead-of-time note The soup can be made in advance and refrigerated for at least a week in a tightly sealed container. If making it ahead of time, do not add any salt or pepper until you reheat it just before serving.
Version with Rice
For 8 servings
Chick Pea Soup
3 cups (or more) Basic Homemade Meat Broth, OR 2 bouillon cubes dissolved with 3 cups water
1 cup rice, preferably Italian Arborio rice
1 tablespoon extra virgin olive oil
Salt
1. Purée all but a quarter cupful of the chick pea soup through the larger holes of a food mill into a soup pot. Add the rest of the soup, all the broth or dissolved bouillon, and bring to a steady, but moderate boil.
2. Add the rice, stir, cover the pot, and cook, letting the soup bubble steadily, but moderately, until the rice is tender, but still firm to the bite. Check after about 10 to 12 minutes to see if more liquid is needed. If the soup is becoming too dense, add more homemade broth or water. When the rice is done, swirl in the olive oil, then taste and correct for salt. Let the soup settle for two or three minutes before serving.
Version with Pasta
Chick Pea Soup
2 cups (or more) Basic Homemade Meat Broth, OR 2 bouillon cubes dissolved with 2 cups water
Either maltagliati pasta, homemade with 1 egg and ⅔ cup flour, OR ½ pound small, tubular macaroni
2 tablespoons freshly grated parmigiano-reggiano cheese
1 tablespoon butter
Salt
1. Purée one-third of the chick pea soup through the larger holes of a food mill into a soup pot. Add the rest of the soup and all the broth or dissolved bouillon and bring to a steady, but moderate boil.
2. Add the pasta, stir, cover the pot, and continue to cook at a moderate boil. If you are using homemade pasta, taste after 1 minute for doneness. If you are using macaroni pasta, it will take several minutes longer, but stop the cooking when the pasta is tender, but still firm to the bite. If, while the pasta is cooking, you find the soup needs more liquid, add a little more homemade broth or water.
3. When the pasta is done,