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Chick Pea and Cannellini Soup with Sage and Ditalini (Zuppa di Cannellini e Ceci alla Salvia)

Ease of preparation:  

Prep Time: 2 hours

Cook time: 40 minutes

Servings: 7-9

Regions: 

Wine pairing: White

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Ingredients

1 boxBARILLA Ditalini
2 cupscherry tomatoes, seeded, cut in halves
1/3 cupextra virgin olive oil
to tastesalt
to tastefreshly ground black pepper
3 clovesgarlic, chopped fine
6 leavesfresh sage
1 can (15 ounces)chickpeas, drained
1 can (19 ounces)cannellini beans, drained
8 cups (2 quarts)chicken stock or water


PREHEAT oven to 250 degrees.
COMBINE tomatoes, 1 tablespoon olive oil, salt and pepper in a small bowl. Spread tomatoes on a baking sheet. Bake in oven for 2 hours or until slightly dry. Set aside.
HEAT remaining olive oil in a large pot over medium heat. Add garlic and sage. Cook 1-2 minutes until garlic turns golden yellow.
ADD chick peas and cannellini beans. Add water or chicken stock, salt and pepper. Simmer for 15 minutes. Remove from heat.
PROCESS 2/3 of the soup in a blender until smooth. Return to pot. Bring soup to a simmer.
ADD pasta, stirring occasionally. Continue cooking for 8 minutes. Remove from heat. Stir in tomatoes. Allow soup to rest for 15 minutes.
SERVE in individual bowls with a drizzle of olive oil on top if desired




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