Another Rainy Day Option - Minestra di Ceci (Garbanzo Bean Soup)

Another post from the family cookbook, Mangia e Taci. The comment at the end is from my niece Olivia. Intro by Peggy...

This is a soup I remember eating very often on Christmas Eve at the home of my father’s sister, Auntie Rosy. She was a woman ahead of her times, having made her own way in the world as a college professor of languages. Like my Dad, she was born in Montana and then moved back to Italy when she was in her early teens. She completed her education there, retained her perfect English, and returned to the states to pursue her career shortly after WWII. She was like a second mother to us, babysitting when my parents were away. She was always full of life, and a great conversationalist. I remember staying with her at her home in Oakland, CA where the wisteria bloomed down the banister. I’d be awakened by the singing of her canary and her cheerful attitude. Even as children, she treated us with respect as well as loving kindness. She never had children of her own (perhaps because her brother had enough to share!), and in fact did not marry until she was 60. Now, approaching 100 (102 now!), and having recently lost her husband who was over 100, she continues to inspire me. Perhaps the longevity is a testament to all the flavorful Italian meals. This soup was certainly a highlight of our holiday traditions. We would smell it as we walked in the door of Auntie Rosy’s home, redolent of rosemary, garlic, and the big parmesan rind she threw in the pot for added flavor. I no longer wait until Christmas Eve to enjoy this soup, as it is a comforting cold weather treat. Join it with a tossed salad and some good bread for a simple but hearty meal.

2 tablespoons olive oil

2 cans (15 oz.) or 3 cups cooked, dry garbanzo beans/chickpeas, drained

1 small onion chopped

4 cloves garlic, minced

1 tablespoon fresh rosemary, chopped, or 1 teaspoon dry

1 lb. fresh tomatoes, peeled and chopped, or 1can (28 oz.) plum tomatoes wit juice, chopped

8 cups chicken broth

½ Savoy cabbage, chopped

1 cup small pasta (preferably egg pasta, such as quadrattini)

Salt and freshly ground pepper to taste

Parmesan rind (optional)

In a large soup pot sauté the onion in olive oil over medium heat, until translucent. Add the garlic and rosemary and continue to sauté for two more minutes. Add the tomatoes, broth, chick peas, cabbage, and parmesan rind if available. Bring to boil then reduce heat to low. Season with salt and pepper to taste and simmer until the cabbage is tender (15 to 20 minutes). Before serving add pasta and cook until tender (about 15 minutes). Serve with grated parmesan cheese. Serves 6 to 8.

Olivia’s comment: “Mom this soup is sooo delicious and I don’t even like soup!”