Tuscan Chickpea and Pasta Soup (Striscia coi Ceci)
- Makes4-6 servings
- Cook Time50 minutes
- 1
Gabriele Borgianni, chef/owner at Trattoria Bel Mi’ Colle in Colle Val d'Elsa, Italy, showed us how to cook the Tuscan chickpea and pasta soup called striscia coi ceci, which translates as “strips with chickpeas.” He prefers the taste and texture created by pureeing some of the ingredients, which produces a soup that is especially rich and creamy. It's the perfect contrast to linguine-like pasta that is broken into pieces, toasted and cooked directly in the soup. We loved the flavors but wanted to lighten the dish, so we opt for more delicate capellini. Toasting the pasta prior to simmering it directly in the soup brings out nutty, wheaty notes. If you have spaghetti, it will work, but skip larger pasta shapes, such as shells or thick strands like fettuccine, as they will make the soup too heavy and starchy.
Don’t blend the chickpea mixture without first letting it cool for about 15 minutes, and be sure to blend in batches, starting on the lowest speed and gradually increasing it. This helps ensure hot liquid won’t spout out the top of the blender jar when the motor is turned on. Holding the lid securely in place with a kitchen towel or potholder also is a good idea.
Step 1
In a large saucepan over medium, combine 1 tablespoon oil and the pasta. Cook, stirring, until toasted and browned, 2 to 3 minutes. Using a slotted spoon, transfer to a small bowl; set aside. To the fat remaining in the pan, add the remaining 1 tablespoon oil and the pancetta. Cook over medium, stirring occasionally, until browned and crisped, 5 to 7 minutes. Using the slotted spoon, transfer to a paper towel-lined plate; set aside.
Step 2
Return the pan to medium and add the onion, garlic, rosemary, 1 teaspoon salt and ½ teaspoon pepper. Cook, stirring occasionally, until the onion has softened, about 3 minutes. Add the tomato paste and cook, stirring, until the paste darkens and sticks to the pan, about 2 minutes. Add the chickpeas and 4 cups water; bring to a boil over medium-high, scraping up any browned bits. Reduce to medium-low and simmer, uncovered and stirring occasionally, until the chickpeas have softened and some have broken apart, 15 to 20 minutes. Remove from the heat and cool for 15 minutes.
Step 3
Using a blender and working in 2 batches to avoid overfilling the jar, process the chickpea mixture until smooth, 1 to 2 minutes, scraping the blender jar as needed. Return the puree to the saucepan. Add 2 cups water and ½ teaspoon salt, then bring to a simmer over medium. Add the pasta and cook, stirring often and scraping along the bottom of the pan to prevent sticking, until al dente, about 8 minutes. The soup should have a consistency similar to heavy cream; if needed, stir in water to thin.
Step 4
Off heat, stir in the lemon juice. Taste and season with salt and pepper. Ladle into bowls, drizzle with additional oil and sprinkle with the parsley and reserved pancetta. Serve with lemon wedges and Parmesan on the side.