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Chickpea Soup with Greens and Pasta




Source of Recipe


foodfit.com






List of Ingredients



• 2 cups dried chickpeas (garbanzo beans)
  
• 14 to 16 cups water for soaking and cooking the chickpeas
  
• 3 tablespoons olive oil
  
• 1/3 pound Canadian bacon
  
• 2 cloves garlic, peeled
  
• 2 large yellow onions, diced, about 3 to 4 cups
  
• 3 cloves garlic, finely minced
  
• 3 cups escarole or swiss chard, cut into fine strips or chopped into strips about 1 inches wide and 3 inches long
  
• 2 to 3 cups chicken broth
  
• 1/2 cup small pasta shells or macaroni
  






Instructions



1. Pick over the chickpeas and remove any stones or debris. Rinse and soak the chickpeas overnight in 6 cups of water in the refrigerator. Drain and rinse again. Place half of the chickpeas in a small pot and cover with 4 cups of water. Bring to a boil, skim, then reduce heat and cook until done, about 50 minutes. The chickpeas shouldn't be mushy, but not al dente either! Drain and toss with a little good olive oil and set aside.
   
2. Place the other half of the chickpeas in a larger pot with two cloves of garlic and one large onion, diced. Add the Canadian bacon and cover with about 4 cups of water, enough to submerge all of the ingredients. Bring up to a boil, skim, then reduce to a simmer until very, very soft. Puree the contents of the pot in a blender to create the soup base.
   
3. In a large saucepan, heat about 2 tablespoons of olive oil. Sauté the other chopped onion over low heat for about five minutes. Then add the minced garlic and cook for a minute or two. Add the chopped escarole or Swiss chard. Stir until the greens wilt and are somewhat tender. Combine the cooked greens, the reserved chickpeas, and the pureed soup base. Add enough stock to thin, about 2 to 3 cups. Adjust seasoning. I like this soup to be pretty peppery. You may not need much salt because of the Canadian bacon.
   
4. Cook the pasta in 4 cups of lightly salted water, until al dente. Drain and then add to the hot soup. Serve imediately. Garnish with grated Parmesan or pecorino cheese.
   
   






Final Comments


Note: You can make this soup with white beans too.
Serving Size: 1 bowl

Number of Servings: 6