Soup of tubes, chestnuts and chickpeas

Ingredients for 4 people:

• 240 g ribbed tubetti “Giannobile”
• 150 g dried chickpeas
• 1 small blonde onion
• 1 carrot
• 1 celery stalk
• 4 peeled tomatoes cut into small pieces
• 1 clove of garlic
• 1 sprig of rosemary
• 1 bay leaf
• 1 teaspoon smoked paprika
• 150 g boiled and peeled chestnuts
• 5 lt approx. vegetable broth
• 4 slices of bread
• 30 g seasoned pecorino cheese
• extra virgin olive oil
• salt

Procedure:

Soak the dried chickpeas for at least 12 hours in a bowl with

cold water and a pinch of salt.

In a small pan boil the chestnuts for half an hour starting from cold

water, let cool and peel.

Pour cold water in a pot and add the chickpeas, some bay leaves

and a sprig of rosemary; let simmer slowly until the chickpeas are

tender. Drain them while preserving the cooking water.

In a pan fry the garlic in a little extra virgin olive oil, add onion, carrot

and celery coast previously chopped. Add the chickpeas and their

cooking water in the amount necessary to cover everything.

After 10 minutes from boiling add also the crumbled chestnuts,

paprika and tomatoes and salted.

Let flavor and pour the vegetable broth that you have previously

prepared to cover all the ingredients. Cook over a low heat for

about 40 minutes.

At this point add the pasta that will need plenty of hot broth

to cook so make sure there is enough and, as pasta absorbs it,

add more to continue cooking the soup.

Serve with bread croutons and a drizzle of extra virgin olive oil and

sprinkle with the aged pecorino cheese.

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