Saturday, June 21, 2008

Foggy as Chickpea soup

Though most think soups are more of a winter dish, I still enjoy making them on drizzly, foggy cool days of summer as well. As I walked along in the thick morning fog I knew just what would be on the menu for lunch. A simmering pot on the stove warms the kitchen and smells so good! Not pea soup today,however. On days such as these, my achy joints just crave chickpea & spinach soup with a nice crusty peasant bread. Enjoy!

2 oz prosciutto, sliced thin
1 shallot, diced
2 carrots, diced
1 celery stalk, sliced
2 garlic cloves, mashed
2 tsp fresh rosemary
2 TBLS olive oil
1 large can crushed plum tomatoes
4 cups low salt chicken stock
2 (15 oz) cans chickpeas, rinsed well
1 handful fresh spring spinach leaves, torn
1 2 -inch square square Parmigiano-Reggiano rind - opt
2 tsp South River Chick Pea Miso
sea salt, ground pepper
1 cup ditali pasta
freshly grated Parmigiano cheese

Chop prosciutto, shallot, carrots, celery & garlic. Heat olive oil in a large pot and sautee until veggies become softened. Add all remaining ingredients except pasta & grated cheese. Bring the soup to a gentle simmer and cook for 30 minutes. If you've added in cheese rind, remove it now and cut the softened cheese into cubes and return it to the simmering pot. Five minutes before serving add the ditali pasta to the pot. When it is al dente, ladle the soup into bowls and generously sprinkle with cheese and pass the bread!

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