Chickpea Minestrone with Broken Spaghetti

Minestra is a soup containing rice or pasta with vegetables or beans cooked in broth or water. With the flick of a suffix, the name changes to minestrina or minestrella, a light, clear version, while a minestrone is thick. This hearty minestrone is one I adapted from a recipe leaflet distributed by a Tuscan winemaker. I liked the fact that the recipe contains sage and fennel, which add a lot of flavor. Tuscans serve it at room temperature with a drizzle of extra-virgin olive oil, but I like it hot with freshly grated cheese.

Serves 6

INGREDIENTS:

• 1 large onion, coarsely chopped
• 1 medium carrot, peeled and coarsely chopped
• 1 celery rib, coarsely chopped
• 1 small fennel bulb, trimmed and coarsely chopped
• 1 garlic clove, finely chopped
• 1 tablespoon finely chopped fresh sage or 1 teaspoon crumbled dried
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons tomato paste
• 2 cups cooked chickpeas (see recipe) or drained canned chickpeas
• 3 cups Rich Vegetable Broth or chicken broth
• 3 cups water
• Salt and freshly ground pepper
• 4 ounces broken spaghetti or small pasta, such as tubetti or tiny shells (about 1 cup)
• ½ cup freshly grated Pecorino Romano or Parmigiano-Reggiano for serving

INSTRUCTIONS:

1. In a large pot, cook the onion, carrot, celery, fennel, garlic, and sage in the olive oil, stirring occasionally, until the vegetables are tender and golden, about 10 minutes.
2. Stir in the tomato paste and cook for 2 minutes.
3. Add the chickpeas, broth, and water to the pot. Bring to a simmer and cook for 1 hour, or until the vegetables are very tender.
4. Mash some of the chickpeas with the back of a spoon to thicken the soup.
5. Season with salt and pepper to taste.
6. When the soup is almost ready, add the pasta and stir well.
7. Cook, stirring occasionally, until the pasta is tender. If the soup is too thick, stir in a little warm water.
8. Taste for seasoning.
9. Serve the soup sprinkled with the grated cheese.