| Fettuccine and Chickpea Soup
2 cups of dried chickpeas
3 cloves garlic, peeled
2 sprigs of fresh rosemary or 1 teaspoon of dried rosemary
3 ounces of lean bacon, chopped
4 cups of clear beef bouillon
3/4 cup of fettuccine, broken into small pieces
salt and pepper too taste
1/4 cup of grated Parmesan cheese |
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Cook the chickpeas with lukewarm water and let soak for 12 hours. Drain, then place in saucepan with fresh salted water to cover, bring to a boil. Add 1 garlic clove and 1 sprig rosemary (or 1/4 teaspoon of dried rosemary), cover and cook over moderate heat for 1 1/2 hours. Strain cooked chickpeas, reserving cooking liquid. Cover chickpeas and keep warm, discard rosemary sprig and garlic.
Finely chop remaining garlic and rosemary. Add reserved cooking liquid to beef bouillon to make 6 cups and bring to a boil. Add chopped rosemary, garlic and bacon. Add fettuccine and cook until just tender according to package directions. Season soup with salt and pepper. Add chickpeas to soup and simmer until hot but not boiling. Serve with grated Parmesan cheese. Serves 4
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