Ditalini and Chickpea Soup

Chickpea soup is one of my favorite things to make on a chilly day. This version of chickpea soup uses delicious guanciale to give the broth such an incredible flavor; it will be hard to stop at just one bowl!

Ingredients

1lb ditalini

1 28oz can whole peeled tomatoes

3 15oz cans of chickpeas

2 tbsp olive oil

3 cloves of minced garlic

1/4 cup chopped guanciale

1 cup water

1 cup vegetable broth

handful of fresh thyme

salt to taste

Directions

In a large pot, add the olive oil, minced garlic and chopped guanciale. Sauté for 4-5 minutes

Drain your chickpeas and rinse them under cold water and then add them to the pot

Blend your can of whole peeled tomatoes and add them to the pot

Add your water, vegetable stock, thyme and salt and let cook for 30 minutes

Bring a pot of salted water to a boil and cook your pasta according to package instructions

Drain your pasta but reserve 1 cup of pasta water

Add your pasta to the pot of chickpeas and add the pasta water if you desire a more soupy consistency

Plate and top with some grated parmigano

Buon appetito!