Garbanzo (chick pea) and Pasta Soup

This is a delicious soup steaming  in winter,  or served in summer at ambient temperature…it can be the main and only course or the first course, if you don’t exceed in the quantity…for 6…

. 250 g of garbanzos brought to a bath of cold water and 1 teaspoon of sodium bicarbonate for 12 hours. (you can do it the night before you intend to prepare it). Cook for 45 minutes in a pressure pan or for 2 hours in a normal pan, without salt (that’s important!). After that drain the garbanzos.

. 1 carrot diced into cubes

. 1 onion thin sliced

. 1 tick of celery diced into cubes

. 2 tomatoes peeled off  without seeds, diced into cubes

. 3 small potatoes diced into cubes

. 1/4 cube of vegetal broth

. olive oil

. salt (and pepper if you like)

. leaves of 2 sticks of fresh thyme

. 2 leaves of bay leaf

. 1 teacup of pasta like “ditali rigati”

After cooking the garbanzos drain them and make them stand. In a big pan heat 2 tbsp of olive oil and cook the onion until it gets golden. Add the carrot, celery, tomatoes, potatoes, following this order and mix them well with a big wood spoon. Add the cooked garbanzos, 1 liter of boiling water, 1/4 cube of vegetal stock, salt (and pepper if you want), 1 bay leaf and the leaves of thyme. Cook for 1 hour in very gentle burn. At the end of this hour you can cook the pasta, for the time recommended. At the end of cooking time add one trinckle of olive oil and serve…

if you intend to serve the soup 30 minutes after cooking it, let the pasta cook for  2 minutes less than the recommended cooking time…