Chickpeas, pancetta and pasta soup

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Mince the onions, carrots, celery and potatoes.

Step 2

Boil the chickpeas in water along with the onions, celery, carrots and potatoes. Add salt, pepper and a spoon of olive oil. Boil the vegetables as long as it takes to make soft. It should take about thirty minutes.

Step 3

Strain the vegetables keeping the boiling water.

Step 4

Take half of the vegetables and use an immersion mixer to make a cream. Add some spoons of the cooking water to make the mixture creamy.

Step 5

Now it is time to prepare the pasta. Cook it in salty boiling water as long as indicated on the box. For this dish it might be better to choose a small type of pasta.

Step 6

Slice the pancetta or make some small cubes out of it. Put it into and make it crispy. When is ready, keep aside but do not remove the pan from the stove.

Step 7

Serve the dish adding some chopped parsley and the crispy pancetta on top of the soup.