Total Calories: 342
1 Pour the oil into a large pot. Add the onion and celery and cook, stirring frequently, over medium heat for 10 minutes or until the vegetables are tender and golden. Add the tomatoes and bring to a simmer. Cook 10 minutes more.
2 Drain the chickpeas and add them to the pot. Add 1 teaspoon salt and cold water to cover by 1 inch. Bring to a simmer. Cook 11/2 to 2 hours or until the chickpeas are very tender. Add water if necessary to keep the chickpeas covered.
3 About 20 minutes before the chickpeas are done, bring a large pot of water to a boil. Add salt, then the pasta. Cook until the pasta is tender. Drain and add to the soup. Season to taste with salt and pepper. Serve hot, with a drizzle of extravirgin olive oil.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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