chickpea and pasta soup with basil lemon oil
This broth is so delicious.
prep time
10 Min
cook time
20 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- BASIL LEMON SAUCE
- 1 cup fresh basil
- 1 tablespoon lemon juice
- 2 teaspoons grated lemon zest
- 1 tablespoon maple syrup
- 1/4 cup olive oil
- salt and pepper, to taste
- SOUP
- 3 ounces pancetta, diced
- 4 cups garlic, minced
- 1/4 cup red wine
- 28 ounces Italian tomatoes, crushed with hands
- 2 tablespoons granulated sugar
- 2 cans chickpea, drained (15 oz each)
- 6 cups chicken stock
- 2 tablespoons granulaed sugar
- 1 cup arcinia de peppe
- salt and pepper
- 1/2 dash fresh grated Parmesan cheese
How To Make chickpea and pasta soup with basil lemon oil
-
Step 1First make the Lemon Basil Sauce by adding all ingredients to a food processor and process until well blended. Set aside.
-
Step 2Add the pancetta to a Dutch oven and cook until browned and crispy. Add the garlic and cook for 30 seconds. Add the wine. Deglaze the pan and let most evaporate.
-
Step 3Add the tomatoes, chickpeas, sugar, and chicken stock. Reduce heat to a simmer and simmer while the pasta cooks.
-
Step 4Cook the pasta in boiling salted water for about 10 minutes.
-
Step 5Drain and add to the soup. Cook for 5 more minutes.
-
Step 6Add the basil lemon oil. Cook for 2 more minutes. Ladle into bowls and garnish with the Parmesan.
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