Tomato Soup with Chickpeas and Pasta
- SERVINGS: 4
Canned tomatoes—not the seasonally sensitive fresh ones—provide the flavor here, so you can whip up this heartwarming soup any time of year. If you'd like to use an herb other than sage, either rosemary or marjoram would be a good choice.
- 7 cups canned tomatoes with their juice (two 28-ounce cans)
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 /2 teaspoons dried sage
- 2 cups canned low-sodium chicken broth or homemade stock
- 2 cups water
- 1 3/4 teaspoons salt
- 1/2 cup ditalini or other small pasta
- 2 cups drained and rinsed canned chickpeas (one 19-ounce can)
- 1/3 cup chopped fresh parsley
- 1/4 teaspoon fresh-ground black pepper
- 1/3 cup grated Parmesan, plus more for serving
- In a food processor or blender, puree the tomatoes with their juice. Set aside.
- In a large pot, heat the oil over moderately low heat. Add the onion and cook, stirring occasionally, until soft, about 10 minutes. Stir in the garlic.
- Add the pureed tomatoes, the sage, broth, water, and salt to the pot. Bring to a boil. Stir in the pasta and chickpeas. Bring the soup back to a boil, then reduce the heat. Cook, partially covered, stirring occasionally, until the pasta is tender, about 15 minutes. Stir in the parsley, pepper, and the 1/3 cup grated Parmesan. Serve topped with additional Parmesan.
Italians have had two millennia to develop an incredible synergy between their wines and tomato-based cuisine. Take advantage of this experience and pair this soup with a cherry- and herb-scented Chianti Classico or Rufina.