Chickpea Pasta Soup with Sausage

Recently, I came across this mysterious soup I have never heard about. The few who know it call it Fairytale Soup – Minestra delle Favole. Once you taste it you’ll agree it’s truly fantastic, and the perfect warm meal to have in the evening when you are ready to cozy up and end the day. I guess, instead of fairies you’ll dream of sausage and beans (ha ha)!

Soup of Fables

The “Soup of Fables” is an evocatively named recipe that brings to mind the authentic flavors of the past—a comfort food from another time, perfect for nourishing both the body and spirit! It is a creamy pasta soup with mixed legumes, enriched with sausage and onions, and flavored with rosemary: a hearty and rustic first course to be enjoyed during the colder months, perhaps in front of a crackling fire. The sausage adds a rich and savory touch to the dish, but it can be substituted with another meat according to preference.

We don’t know much about its origins, but we are sure it has been cooked for many many years but many families around Italy, with slight recipe variations. Feel free to use ours as a base and add your own twist.

Chickpea Pasta Soup Recipe With Italian Sausage

Now that we’ve made you wonder how tasty this fairytale soup must be, it’s time for you to make it and try it. Are you ready? Gather your ingredients and let’s get cooking.

Ingredients

Chickpeas 1 can/200gr

1 onion

1 garlic clove

1 tbs tomato concentrate

Belmorso EVOO

rosemary

2 Italian sausages

200 gr tubetti pasta

grated parmesan

How to make it

Rinse your beans and drain.
Add to a pot with the garlic and sauté for 7 minutes with the rosemary.
Then, blend into a puree.
If you’d like to use dry beans, soak them and cook them the day before.
Set the chickpeas puree aside.
Use the same pot to sauté the onions and sausages.
Add the tomato concentrate.
Once the sausages and onions are cooked, add the chickpea puree back to the pot.
Cook the tubetti pasta in a separate pot, and before draining, save 4 to 5 ladles pasta water.
Add both the pasta and the water to the pot with the sausage, onions, and chickpea puree.
Mix for a few minutes over heat, and serve with a drizzle of EVOO.