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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. Slideshows:  Warming Soups 

Food & Wine
November 2012

Gallery

© Erin Alderson

Recipe Summary

Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a food processor or blender, puree the tomatoes with their juice. Set aside.

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  • 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.

Notes

Test Kitchen Tip Look for high-quality canned tomatoes for this soup, such as plum tomatoes from the San Marzano region of Italy.

Suggested Pairing

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.

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