Small Shells Chicken Peas And Rosemary Soup
|Dried chickpeas||1 Pound|
|Fresh rosemary sprig||3 (Tied In A Cheesecloth Bag)|
|Olive oil||3 Tablespoon|
|Garlic||2 Clove (10 gm), peeled and chopped fine|
|Anchovy fillets||4 , drained and chopped coarsely|
|Tomatoes||2 Medium, peeled, seeded, and cubed|
|Chicken broth||2 Quart|
|Pasta shells||1⁄2 Cup (8 tbs) (Small Pasta)|
1. Soak the chick peas in water for several hours or overnight. Rinse and put in a large saucepan, cover with fresh water, add the salt and the rosemary, and cook covered for almost 1 hour or until tender.
2. Drain the chick peas, discard the rosemary, and put the chick peas and liquid through a food mill or process in a food processor in batches. When pureed, set aside.
3. In a large saucepan, heat the oil and saute the garlic and anchovies until they are well blended. Add the tomatoes and chicken broth and bring to the boil. Lower the heat, then simmer for 30 minutes.
4. In another saucepan, cook the small shells until al dente. Drain well and add them to the soup along with the chick peas. Simmer for just 2 minutes and serve in individual bowls or 1 large soup tureen.