© Emma Lee
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Serves : 4

The humble chickpea is enormously popular in Italy, especially for soups. Here, in this Tuscan specialty, it's joined by tomatoes, macaroni, Swiss-chard leaves and a generous quantity of garlic. Plus: More Soup Recipes

How to Make It

Step 1    

Puree half of the chickpeas with 1 1/2 cups of the broth in a blender or food processor. In a large pot, heat the oil over moderately low heat. Add the carrot, onion, celery, garlic, and rosemary and cook, stirring occasionally, until the vegetables start to soften, about 5 minutes.

Step 2    

Stir in the remaining 1 1/2 cups broth, the pureed chickpeas, whole chickpeas, bay leaf, red-pepper flakes, tomatoes, tubetti, and salt. Bring to a boil. Reduce the heat and simmer, partially covered, for 10 minutes.

Step 3    

Add the Swiss chard to the pot. Simmer until the chard is tender and the pasta is done, 5 to 10 minutes longer. Remove the bay leaf. Stir in the black pepper. If the soup thickens too much on standing, stir in more broth or water.

Suggested Pairing

Since a red wine would accent the Swiss chard's bitterness, try a full-bodied Tocai Friulano. Its nutty flavor will mirror that of the chickpeas.

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