this soup. this chick pea, tomato, and pasta soup is one of my all-time favorite soups. one of the soups that gets made several times every fall/winter. the soup that, when one friend came over for dinner, i stated that the recipe says it serves four but it’s really more like three so we should triple it (because i wanted lots of leftovers, as i quickly explained upon seeing the confused look on her face). this soup.
i suppose it doesn’t hurt that i was first introduced to this soup in italy. years ago i was in rome with my family and my sister, who has a knack for ordering the best dish on the menu, ordered this soup at a little trattoria on a tiny back street where a smart car was definitely the widest vehicle that could squeeze through between the ancient buildings. after trying a bite of her soup, i knew that i needed to have more of this soup in my life, more often (preferably without the need to purchase international airfare).
upon returning home, i jumped on epicurious and searched based on the main ingredients (chick peas, tomato, and a little bit of tiny pasta). i lucked out and immediately found a recipe that seemed right, based on what i remembered. i threw the recipe together and was delighted to discover that it was exactly like the delicious soup of my memory. you know how sometimes you remember loving something and then you come back to it later and it’s ok but not as good as you remember? totally did NOT happen in this case. i actually liked my version better because a) i got to customize it exactly the way i like (read: more garlic! less salt!) and b) i didn’t have to cram all of my toiletries into tiny little bottles.
in fact, i liked it so much that i emailed several friends (subject line: unbelievably good soup recipe) and basically pleaded with them to make the soup, advising that, “it is so delicious. really, i highly recommend that you try making it if, upon reading my modified recipe below, it sounds even remotely appealing. did i mention that it’s sooooo good?!? it’s going to be a struggle to not eat the entire batch of it at once. it’s amazing. i l.o.v.e. it. so good.” 5 years after i sent the original email one of the friends emailed back to say, “i just made this, again, and yes it is so delicious. thanks for the recipe, back in the day :)”.
so there you have it: time-tested and at least two people ever (one of whom is not me) made and enjoyed this soup. if that doesn’t get you to try it, i don’t know what will.