Pasta in chickpea soup with bay leaf and red garlic

Name: Pasta in chickpea soup with bay leaf and red garlic
Prep time: 15 min
Cook time: 130 min
Total time: 145 min
Yield: 6
Ingredients: Egg Torchietti pasta 2 cups; Dried chickpeas 1 ½ cup; Jowls 2.1 oz; Red garlic 1 clove; Vegetable broth 8 ½ cups; Bay leaves 4 leaves; Carrots 0.4 cup; Celery ½ cup; White onions 1.75 oz; Fine salt to taste; Black pepper 1 pinch; Rosemary 1 sprig; Extra virgin olive oil 2 ¼ tbsp

it es br de fr

464

Calories per serving

Gluten Free
Lactose Free

Energy Kcal 464
Carbohydrates g 62.3
of which sugars g 5
Protein g 17.9
Fats g 15.9
of which saturated fat g 3.82
Fiber g 9.1
Cholesterol mg 49
Sodium mg 539

Difficulty: Very easy
Prep time: 15 min
Cook time: 2 h 10 min
Serving: 6
Cost: Low
Note + 12 hours of soaking the chickpeas

PRESENTATION

In the heart of central Italy, the pasta chickpea soup is a beloved classic, bringing warmth and comfort, especially when it’s chilly. It's like, seriously good. The journey starts with a golden soffritto of slowly sautéed veggies and herbs—filling the kitchen with inviting aromas. And the red garlic? It adds a punchy, aromatic taste, perfectly complementing the hearty chickpeas. This combo has been cherished in places like Lazio and Umbria for generations, offering a dish that feels both rustic and satisfying.

The spiral-shaped torchietti pasta plays a key role. It grabs onto the thick broth—making every bite super moist and flavorful. Can't go wrong. In many central Italian homes, adding bay leaf and guanciale gives the soup a unique smokiness and depth. I mean, this pasta chickpea soup becomes a meal that sticks to your ribs in the best way possible—like a big hug in a bowl. Pretty much.

It's more than just filling. It's really, really satisfying. The mix of red garlic, chickpeas, and pasta creates a rich, almost creamy texture. And look, the bay leaf provides a subtle herbal note that lingers. This Italian soup recipe brings together traditional flavors with a modern twist, thanks to the fun pasta shape. Plus, whether you’re craving a healthy soup or just need some Mediterranean comfort food, this dish is sure to satisfy.

On a cold, rainy day, there's nothing better. Scooping up those spirals of pasta, biting into a bit of guanciale, and savoring the soft, earthy chickpeas all in one cozy spoonful. It’s the perfect way to experience the heart of Italian cooking right at home—with every ingredient telling its own delicious story. For real.

How to prepare Pasta in chickpea soup with bay leaf and red garlic

To prepare the chickpea soup with bay leaf and red garlic, first soak the dry chickpeas for 12 hours 1. After the required time, drain them 2, rinse them, and set them aside 3. Then prepare the Vegetable broth and set it aside.

Cut the cured pork cheek first into strips 4, then mince it 5, and set it aside. Prepare the sauté: roughly chop the carrot, onion, and celery, and blend everything in a blender 6,

until you get a mixture with a homogeneous consistency 7. In a high-sided pot, fry the two cloves of red garlic with 3 tablespoons of oil and let them fry for 3-4 minutes, then remove them. Add the chopped mixture for the sauté 9,

add the minced cured pork cheek 10 and the drained chickpeas 11, and let everything flavor with the sauté for 5-6 minutes over low heat. Take the rosemary and bay leaf and tie them together 12 with kitchen twine,

add them to the soup 13 and stir well. Add the vegetable broth 14 until the chickpeas are completely covered 15. Add a ladle of broth from time to time and cook in this way for at least 2 hours.

At the end of cooking, remove the aromatic bouquet 16, salt 17, and pepper 18 to taste.

and add the pasta (if necessary, add more vegetable broth first to facilitate the cooking of the pasta) when the chickpeas are almost ready and not too mushy. Once the torchietti are cooked, your pasta in chickpea soup with bay leaf and red garlic is ready to be served! 21

Storage

It is preferable to consume the chickpea soup with bay leaf and red garlic freshly prepared; otherwise, you can store it in an airtight container in the refrigerator for up to one day.

Freezing is not recommended.

Advice

To add an extra touch of flavor, you can add a tablespoon of chopped parsley at the end of cooking, or you can add tomato puree and make the "red" version of this recipe!

For the translation of some texts, artificial intelligence tools may have been used.

Pasta in chickpea soup with bay leaf and red garlic

PRESENTATION

How to prepare Pasta in chickpea soup with bay leaf and red garlic

Storage

Advice

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