Chickpea Pasta Soup with Sausage
This Italian chickpea pasta soup called Minestre delle Favole - Fairytale soup, is truly fantastic. You have to try it!
Equipment
- 1 chopping board
- 1 chopping knife
- 1 large pot
- 1 medium pot
- 1 pasta ladle
- 1 silicone spoon
- 1 soup ladle
- 1 tablespoon
Ingredients
- 1 can chickpeas 400 gr - you can use dry
- 1 can cannellini beans 400 gr - you can use dry
- 1 clove garlic
- 1 medium onion
- 1 tbsp concentrated tomato
- Belmorso Extra Virgin Olive Oil
- 2 Italian sausages
- 250 gr Tubetti Short Tube Pasta
- rosemary, salt and pepper
Instructions
- Rinse your beans and add to a pot with 2 tablespoons Belmorso EVOO and your garlic minced.
- Mix well and season lightly, plus add the rosemary. Leave to cook for 10 minutes over medium heat.
- In the meantime, cut the onions into small dices and remove the casing from your Italian sausages.
- Once the 10 minutes have passed, take the beans off the heat and transfer them to a blender. Depending on your blender, you may want to wait 10 to 15 minutes until they cool slightly to blend them.
- You can use the same pot to cook the onions and the sausages crumbled. There's no need to add more oil. Keep tossing from time to time.
- Once you blend your sauteed beans, set them aside to use soon.
- Let the sausage and onions cook for around 15 minutes at low-medium heat.
- Then, add the blended beans and mix well.
- Add one or two tablespoons of concentrated tomato puree, and mix well.
- Leave to cook for 10 minutes over low heat.
- Boil the water for your tubetti pasta and season with salt generously.
- Cook the pasta, and once it's nearly ready take 4 to 5 ladles of pasta water and add them to the pot with the beans and sausage. Mix well over medium heat.
- Drain the pasta and add to the large pot with the chickpea and sausage soup. Mix well.
- Taste and season with salt and pepper as needed. Mix again.
- Serve with a drizzle of Belmorso EVOO.
