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Friday, October 10, 2008

Ceci (Chick Peas) and Tagliatelle Soup

Oh, I meant to post this earlier. It was REALLY good. I kind of made this up after seeing a similar recipe on Lidia's Kitchen (PBS TV show - Italian cooking).

2-3 T olive oil
1 small onion, chopped
dash of salt
1 lg carrot, sliced
1 lg stalk of celery, chopped (with leafy tops)
2 cans chick peas (Ceci or garbanzo beans), drained, but not rinsed
8 c. chicken broth
1 - 2 tsp thyme
2 bay leaves
salt and pepper to taste
1 pkg tagliatelle noodles

In large soup pot, heat olive oil over medium-high flame. Add onions and sprinkle with dash of salt. Saute until they are transluscent. Add carrot and celery and continue sauteing until all the veggies are tender. Add chick peas and toss to coat. Allow the chick peas to warm up a bit, then add the chicken broth. Add the thyme, bay leaves, salt and pepper. Let the whole thing simmer for at least 20 minutes. You can let it simmer longer at a lower heat for a more flavorful soup. This is what I prefer! Just make sure your herbs are well softened and the soup has good flavor. Adjust the salt and pepper as needed.

Just before serving, bring the soup to a gentle boil and drop in the noodles (breaking them up a bit on the way into the pot). Cook them for the length of time recommended on the package (mine were done in 4 minutes). Reduce the heat and serve!

I recommend a good hearty bread - or some homemade croutons, too!

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