Taste test: A soup recipe to usher in cooler weather

PASTA E FAGIOLI

No time to soak and boil dried chickpeas? Shave some time off this recipe by using canned chickpeas. Just be sure to rinse them well in a mesh strainer. Canned beans can be very salty, which could throw off the flavor of the soup.

Start to finish: 1 hour 15 minutes (plus overnight soaking for beans)

Servings: 4

INGREDIENTS

1 1/4 cups dried chickpeas

2 tablespoons olive oil

1 medium yellow onion, finely chopped

2 cloves garlic, finely chopped

1 sprig fresh rosemary

1/4 teaspoon red pepper flakes

Salt

14-ounce can chopped tomatoes

1 tablespoon tomato paste

6 cups vegetable stock

2/3 cup small pasta (such as elbow or spirals)

Ground black pepper, to taste

Freshly grated Parmesan and olive oil, for serving

DIRECTIONS

In a large bowl, soak the chickpeas in cold water overnight.

The next day, drain the chickpeas and place them in a large saucepan with enough water to cover them. Bring the pan to a boil, then reduce to medium and cook uncovered for 45 minutes, or until very tender. Drain and set aside.

In a large, heavy-bottomed saucepan, heat the oil over medium. Add the onion, garlic, rosemary, pepper flakes and a pinch of salt. Cook for 8 to 10 minutes, stirring often, until the onion has softened.

Increase the heat to high. Stir in the tomatoes, tomato paste, stock and chickpeas. Bring to a boil. Remove and discard the rosemary stalk. Add the pasta, reduce to a simmer and cook until the pasta is tender, about 12 minutes. Season to taste. Serve sprinkled with Parmesan and drizzled with olive oil.

Nutrition information per serving (values are rounded to the nearest whole number): 326 calories; 97 calories from fat (30 percent of total calories); 11 g fat (2 g saturated; 0 g trans fats); 5 mg cholesterol; 45 g carbohydrate; 13 g protein; 7 g fiber; 1,144 mg sodium.

(Recipe from Ross Dobson's "Wholesome Kitchen," Ryland, Petters and Small, 2010)

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Have a great recipe you'd like to share with others? Email it to TBY editor Callie Clark Miller at cmiller@semissourian.com