Sometimes the simplest preparations yield the most delicious results, and this chickpea-filled soup, flavored with prosciutto and rosemary, fills the bill. Add a bit of pasta at the end to make it a more substantial offering. Or omit the pasta and serve the soup with crusty bread and a salad.
SERVES 6 TO 8
INGREDIENTS:
- 4 tablespoons extra-virgin olive oil
- 4 prosciutto di Parma slices, finely chopped
- 2 teaspoons finely chopped fresh rosemary
- One 15-ounce can chopped tomatoes with their juice
- 2 cups chickpeas, presoaked and drained
- 6 cups chicken or vegetable stock or store-bought chicken or vegetable broth
- Salt and freshly ground black pepper (optional)
- 2 cups cooked small pasta, such as ditali, orzo, or small shells
INSTRUCTIONS:
- Heat 2 tablespoons of the oil in the pressure cooker over medium-high heat. Add the prosciutto and sauté until it becomes crispy.
- Add the rosemary and the tomatoes and sauté for 2 minutes, stirring to blend with the prosciutto.
- Add the chickpeas and stock, and drizzle with 1 tablespoon of the oil. Lock the lid in place and cook at high pressure for 17 minutes.
- Release the pressure naturally and remove the lid, tilting the pot away from you to avoid the escaping steam.
- Taste the soup for seasoning and add salt and pepper if necessary.
- Add the pasta to the soup and warm over medium-high heat for 4 to 5 minutes, or until heated through.
- Serve the soup drizzled with the remaining 1 tablespoon of olive oil.
