Chickpea soup : Original Umbrian Recipe – Minestra di ceci
400 g of dried chickpeas
200 g . of chopped tomatoes
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
Soak the chickpeas in plenty of water with a tablespoon of salt or baking soda and keep them soak overnight .
Chop the celery and carrot in a big way , minced parsley and chives finely.
Make fry the onion in a little olive oil in a large pot , add us celery and carrot and saute lightly .
Add the chickpeas , a pinch of red pepper (if you like ) , chopped tomatoes and cook for a minute please .
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.
In cooking , the beans must always be covered with water , then add hand it is consumed .
When cooked, add the pasta , parsley and season with salt , cook over the right time for the pasta and serve at the table.
Serve hot !
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