Yield: Yields 16 cups.
This Italian soup–which has as many variations as there are cooks—is chock full of pasta, beans, and vegetables, making it a hearty one-dish meal.
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In a 6-quart (or larger) Dutch oven over medium heat, cook the bacon, stirring occasionally, until partially crisp, about 7 minutes. With a slotted spoon, transfer the bacon to a paper-towel-lined plate. Add the onions to the pot and cook, scraping up any browned bits and stirring occasionally, until softened, 6 to 8 minutes. Add the garlic and rosemary and cook, stirring constantly, until fragrant, about 1 minute. Add the chicken broth, chickpeas, tomatoes and their juices, carrots, celery, cinnamon stick, 3/4 tsp. salt, 1/2 tsp. pepper, and 1 cup water. Bring to a boil over high heat; skim any foam as necessary. Reduce the heat and simmer, stirring occasionally, until the carrots and celery are very tender, about 30 minutes.
Meanwhile, cook the tubettini according to the package directions and drain.
Discard the cinnamon stick and add the pasta. Stir in the bacon and vinegar. Season to taste with salt, pepper, and more vinegar. Serve garnished with the Parmigiano-Reggiano.
You can store leftovers in the refrigerator for up to 2 days.
I was unsure about the cinnamon stick however I was happy on the depth of flavor it gave the soup. I'm thinking I'll try no water next time. Did substitute pancetta!
The first time I made this I was underwhelmed. It seemed to be missing something. The second time I made it I added a sprig of thyme, a bay leaf and some red pepper flakes along with the garlic & rosemary. That seemed to perk it up. A good hearty soup.
Easy to make and very nice-tasting. A good soup overall, even if it did not completely blow me away.
This was an easy, yummy soup. I did use white beans instead of the chick peas because I had them on hand. The cinnamon gave it a really nice flavor, as did the bacon. Definitely a winner. I will make it again.
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