chick pea and pasta soup

For 4 to 6 persons 19 oz. can chick peas

1/2 c. extra virgin olive oil

1/3 c. chopped onion

1 tsp. chopped garlic

1/2 tsp. chopped rosemary

1/2 tsp. chopped sage

3/4 c. canned Italian peeled plum

tomatoes, drained of their juice

3 c. homemade meat broth OR 1 c.

canned broth diluted with 2 c.

water

1/4 lb. stubby soup pasta

Salt

Black pepper in a grinder

3 tbsp. chopped parsley

Freshly grated parmegiano-reggiano

(Parmesan) for the table

Empty can of chick peas and its liquid into bowl. Squeeze the peel off the chick peas and replace into their own liquid. Put the olive oil and chopped onion in a large saucepan and turn on the heat to medium. When the onion becomes colored a pale gold, add the garlic, rosemary and sage. Stir once or twice. When the garlic becomes colored a very pale gold, add the tomatoes. Cook, stirring occasionally for 10 minutes. Add the chick peas drained of their liquid and cook for another 5 to 6 minutes. Pour the contents of the pot into a bowl, then puree them through a food mill back into the pot. Add the broth and turn on the heat to medium high. When the liquid comes to a boil, add the pasta, cover the pot and turn down the heat to medium. Cook until the paste is al dente, tender but firm to the bite. Taste and correct for salt and add a few grindings of pepper. Turn off the heat, stir in the parsley and serve with freshly grated cheese available on the side.

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