Italian Recipes
MINESTRA DI PASTA E PISELLI

MINESTRA DI PASTA E PISELLI

Pasta and Chick-pea Soup

How to make the Pasta and Chick-pea Soup:

By hand or in a food processor, finely chop together prosciutto or ham, red onion, carrot, celery, garlic and rosemary. Set a 3 quart soup kettle over medium heat and add olive oil. When oil is hot but not smoking, add the chopped mixture and cook 10 minutes until vegetables are softened.

Place tomatoes and their juice into a food processor and chop coarsely. Add to the sauteed vegetables along with the drained chick-peas, chicken broth, tomato paste, bay leaf and Parmigiano-Reggiano rind. Season with salt and pepper to taste and stir.

Bring the soup to a gentle simmer and cook for 30 minutes, stirring occasionally. Remove the softened Parmigiano-Reggiano rind, cut it into 1/4-inch cubes and return to soup (soup can be made ahead to this point).

Just before serving, add pasta to simmering soup. When pasta is al dente, ladle soup into bowls and sprinkle generously with freshly grated Parmigiano-Reggiano. Serve immediately.

Recipe courtesy of The Italian Trade Commission.

Serves 4-6

Italian recipes summary

BREAD, PIZZA and FOCACCIA
SAUCES and DRESSINGS
Appetizers: VEGETABLES
Appetizers: UOVA and FRITTATA
Appetizers: MEAT and CHEESE
Appetizers: FISH
First Courses: SOUPS
First Courses: DRIED PASTA
First Courses: FRESH PASTA
First Courses: STUFFED FRESH PASTA
First Courses: RICE, POLENTA and GNOCCHI
Main Courses: BEEF and VEAL
Main Courses: PORK, LAMB and GOAT
Main Courses: POULTRY and GAME
Main Courses: FISH
Main Courses: SNAILS, FROGS, INNARDS and more
SALADS and SIDE ORDERS
DESSERTS
ICE CREAM