- 2 T. olive oil
- 1 onion, diced
- 4-5 fresh sage leaves finely chopped, and several whole sage leaves for pasta water (or 1 tsp. dried sage)
- 2 T. fresh rosemary finely chopped and 1-2 stalks rosemary for pasta water (or 2 tsp. dried rosemary)
- 6 C. (1.5 liters) vegetable or chicken broth
- 2 (15 oz./400 g) cans chickpeas, drained (approximately 4 C./800 g)
- 1 1/2-2 C. (200-250 g) ditalini or other small-shaped pasta
- Heat olive oil in a heavy saucepan. Add the onion, finely chopped sage and rosemary. Saute 3-5 minutes, stirring often.
- Add 2 C. (1 can) drained chickpeas, and the broth. Bring to a boil and simmer 5-10 minutes.
- Puree the remaining can of chickpeas in a blender or food processor. You may need to add a few ladles of the soup broth to process them more easily.
- Add the pureed beans to the broth and return it to a boil.
- Meanwhile, in a separate pan, bring 2 quarts (2 liters) of salted water to a boil. Add the whole sage leaves and rosemary stalks, and then the pasta. Cook just until al dente; drain and stir into the soup just before serving.
- Alternately, put some pasta in each bowl and ladle the soup over it. This way, if there are leftovers, you can store the pasta and the soup broth separately and the pasta won't soak up the broth and get soggy.