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First Courses: SOUPS

MINESTRA DI PASTA E PISELLI Pasta and Chick-pea Soup

Mail this recipe to a friend!	1/8 pound prosciutto or ham, thinly sliced 1 small red onion, peeled and cut into chunks 1 medium carrot, cut into chunks 1 stalk celery, cut into chunks 1 large clove garlic 1-1/2 teaspoons rosemary, fresh or dried 1/4 cup olive oil 1 28-ounce can Italian plum tomatoes 2 15-ounce cans chick-peas, drained 4 cups chicken broth 1 tablespoon tomato paste 1 bay leaf 1 4-inch square piece of Parmigiano-Reggiano® rind (optional) Salt and pepper 1 cup small pasta tubes (ditali) 1 cup freshly grated Parmigiano-Reggiano®	See Also:      Fresh & Cured Meats      Prosciutto di Carpegna DOP      Prosciutto di Modena DOP      Prosciutto di Norcia IGP      Prosciutto Toscano DOP      Prosciutto Veneto Berico-Euganeo DOP      Cheeses      Parmigiano Reggiano® DOP      Vegetables      Pomodoro S. Marzano dell'Agro Sarnese-Nocerino DOP      Wine Pairings      Rosso Piceno DOC      Sangiovese di Romagna DOC      Terreni di San Severino DOC
	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 sautéed 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. Serves 4-6

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BRODO   BUSECCA   CACCIUCCO LIVORNESE   CANEDERLI   CICORIA, CACIO E UOVA   FAGIOLI CON CAVOLO NERO ALLA TOSCANA   GRAN FARRO E FAGIOLI   LA MARICONDA   MACCO DI FAVE   MINESTRA CON FIORI DI ZUCCA   MINESTRA DI PASTA E PISELLI   MINESTRA DI RISO CON ASPARAGI   MINESTRA DI UOVA E PROSCIUTTO   MINESTRONE   MINESTRONE DI VERDURE   MINESTRONE MILANESE   PAPPA AL POMODORO   PASSATELLI IN BRODO   PASTA E FAGIOLI   PASTA E FAVE   PASTA E LENTICCHIE   PASTA E PATATE   RIBOLLITA   SOPA COADA   STRACCIATELLA ALLA ROMANA   ZUPPA D’ORZO E PISELLI   ZUPPA DI AGNELLO   ZUPPA DI CARDONI   ZUPPA DI CIPOLLE BIANCHE IN CROSTA   ZUPPA DI VONGOLE   ZUPPA PAVESE   ZUPPA VALDOSTANA   ZUPPA VALPELLINENTZE

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