Chickpea soup : Original Umbrian Recipe – Minestra di ceci

Ingredients

• 400 g of dried chickpeas

• 200 g . of chopped tomatoes

• 1 carrot

• 1 stalk celery with leaves

• 1 small onion

• 1 sprig of parsley

• 1 sprig of rosemary

• 200 g of mixed pasta for soup

• oil , salt and pepper to taste

Preparation 

1. Soak the chickpeas in plenty of water with a tablespoon of salt or baking soda and keep them soak overnight .

2. Chop the celery and carrot in a big way , minced parsley and chives finely.

3. Make fry the onion in a little olive oil in a large pot , add us celery and carrot and saute lightly .

4. Add the chickpeas , a pinch of red pepper (if you like ) , chopped tomatoes and cook for a minute please .

5. Now cover everything with water (preferably hot ) , add the rosemary , season with salt and cook for about 90 minutes or until the beans are thoroughly cooked.

6. In cooking , the beans must always be covered with water , then add hand it is consumed .

7. When cooked, add the pasta , parsley and season with salt , cook over the right time for the pasta and serve at the table.

8. Serve hot !