Zuppa di Ceci con Pasta Tarifi

Malzemeler

• 1 1/2 Pounds Dried Cenci (Chickpeas), Pinch Baking Soda, 1/4 Cup Pancetta, Cut Into Small Dice (Optional), 3 Cloves Garlic, Peeled, And Minced, 2 Celery Stalks, Diced, 2 Carrots, Peeled And Diced, 1 Small Onion, Peeled And Diced, 4 Tablespoons Olive Oil, 2 (14 ounce) Cans Chopped Tomatoes, Chicken Broth As Needed, Salt & Pepper To Taste, 1 Teaspoon Dried Oregano, Pinch Of Dried Red Pepper Flakes (Optional), 4 to 5 Sheets Fresh Pasta For Lasagna (See Recipe Below To Make Your Own Or Use Store Bought), 1/4 Cup Chopped Fresh Parsley, Fresh Pasta Sheets. To Serve: Grated Pecorino Cheese, Extra Virgin Olive Oil

Hazırlanışı

1. Rinse the beans and then place in a large bowl, then cover with water and add a pinch of baking soda. Let sit for at least 12 hours, then drain. In a large pot add the beans and then cover with water by at least 4 inches. Bring the water to a boil, then decrease the heat to a medium low simmer and cook until tender, about 50 to 60 minutes. Drain well. In a large pot, heat the olive oil and cook the pancetta until no longer pink. Add the chopped celery, carrot, and onion and cook 3 or 4 minutes. Add the garlic and cook an additional minute or two. Return the beans to the pot and add the chopped tomatoes, salt, pepper, red pepper flakes if using, and dried oregano. Bring to a boil and then reduce the heat to medium low heat. Add enough of the broth to create a soup consistency, and cook for 10 minutes. Cut the lasagna sheets first into 1 1/2 inch long strips, then cut the strips into two inch long pieces on the diagonal. Add the cut pasta pieces to the soup along with the parsley and cook just until the pasta is " ". If the soup seems too thick once the pasta starts cooking add a little additional broth. Spoon the soup into bowls, drizzle with a little extra virgin olive oil, then pass the bowl of grated Pecorino cheese at the table.

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