Serves: 6
Total Calories: 262

1 cup dried chickpeas
3 cloves garlic peeled
1 bay leaf
6 tablespoons olive oil
1/4 cup salt pork diced
1 sprig fresh rosemary
3 cups water
2 cups ditalini or other small pasta
salt and pepper to taste
grated Parmesan cheese, to serve

Soak chickpeas in water overnight. Rinse well and drain. Place chickpeas in a large saucepan with enough water to cover. Boil for 20 min. Rinse and drain. Return chickpeas to the pan. Add enough water to cover, 1 clove of garlic, bay leaf and 3 tablespoons of oil. Simmer until tender, about 2 1/2 hours, adding more water as necessary. Remove the bay leaf. Remove 1/2 of the chickpeas and process in a food processor or blender with a few spoonfuls of the cooking liquid. Return puree back to the pan with the other chickpeas and remaining water. In medium size frying pan, heat remaining 3 tablespoons of oil and sauté diced pork with rosemary and 2 cloves of garlic. When lightly browned, remove rosemary and garlic. Stir the pork with its oils into the chickpea mixture. Add 3 cups of water and bring to a boil. Add salt and pepper to taste. Stir in the pasta and cook until pasta is done. Serve hot with Parmesan cheese.

Nutritional Facts:

Serves: 6
Total Calories: 262
Calories from Fat: 127

More Recipes from the Cook'n Italian Cookbook:
Barley Soup
Creamy Potato Soup
Italian Pasta and Bean Soup
Italian Sausage and Lentil Soup
Meatball and Swiss Chard Soup
Minestrone
Onion Soup
Pasta and Chick-Pea Soup
Pasta e Fagioli
Smoked Turkey, Wild Rice, and Mushroom Soup
White Bean Soup
Zucchini Soup
Zuppa Toscana