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Italian Dinner
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Ingredients for 4 people
2 1/4 pounds (1 k) chick peas
1 pound (400 g) short ribbed pasta, for example ditalini
2 ribs celery
2 carrots
2 onions
4 cloves garlic
2 sprigs fresh rosemary
1 tablespoon extravirgin olive oil
Salt and pepper to taste
Preparation
Begin the night before by setting the chick peas to soak in abundant water. The next day drain them rinse them, and return them to the pot with abundant water to cover, and the vegetables and herbs. Salt lightly and bring the pot to a boil, then let it bubble for 45 minutes. At this point remove and discard the vegetables, which will have surrendered their essences, blend a third of the chick peas, and return them to the pot. While the soup is cooking bring a second pot of water to a boil, salt it, and cook the pasta until it's just shy of being done. Drain it, stir it into the chick peas, boil everything for a minute more, stirring gently, check seasoning, and serve, with olive oil at the table for people to drizzle over their soup.
The wine? A light red, for example a Montepulciano d'Abruzzo, or a white.