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A soup from the land of Tuscany! Minestra di Pasta e Ceci alla Toscana stands for Chickpea with Pasta soup from Tuscany. The pasta used here is a specific type from this region called tagliatelle, but if not available can be substituted with spaghetti as well.

Here’s the recipe for you. Let me know below in the comments if you give it a try.

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Minestra di Pasta e Ceci alla Toscana Yum
Instructions
  1. Soak the chickpeas a night before and then boil it the next day morning till the chickpeas are soft. Don’t discard the water as that will be used as the stock for the soup. Using canned chickpea would not be recommended for this dish.
  2. Take ¼ of the boiled chickpeas and a little water to make a rough puree to bring thickness to the soup. Keep it aside for now.
  3. Next, heat the olive oil in a pan with the garlic cloves and thyme (or rosemary), then add the chopped tomatoes or tomato puree. Cook for about ten minutes, remove the garlic and pour this sauce into the pot with the chickpeas. Add salt, if necessary, and let the cooking continue until the chickpeas are ready.
  4. Add the pasta to the chickpea soup and cook for around 3-4 minutes. You can use Spaghetti if you don’t have tagliatelle. Turn the heat off and add the balsamic to the pot.
  5. Serve immediately with a sprinkling of extra virgin olive oil, grated cheese, fresh parsley and ground black pepper.
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2 Comments

Unknown · April 2, 2020 at 12:29 am

tagliatelle Is not a specific pasta in Tuscany do your research first before posting something about Tuscan food or even making them. You are such a copycat!

    Paulami Sen · April 2, 2020 at 4:42 pm

    Dear Ces, great to see that you still visit my website. Haha

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