For that post-Christmas roundy feeling, there’s nothing like a hearty bowl of soup for dinner – filling but light, and always satisfying. I made this after coming back from a few days away with family for the festivities, so, fridge empty, I went in search of tins to make a warming bowl of goodness. And, hey presto, a soup was born. It’s based on a Marcella Hazan recipe (from a book I got for Christmas); please do read some of her recipes, they’re hearty, uncomplicated, dare I say it, ‘rustic’ type of Italian dishes that I love. And I’m sure you’ll love them too. This soup is a tomato, chickpea and optional tiny pasta combo, with some added stock, rosemary and olive oil, nice served with some Parmesan-style cheese, should you have some in the back of the fridge, or even the rind will do, adding it to the soup but removing it before serving. Or no cheese, too, that’s okay. You decide.
BRO-DO! BRO-DO! BRO-DO!
To calm down that restless inner child feeling that insists in having dessert for dinner, I give myself soup with tiny star-shaped pasta called stelline. It sounds cute and tastes nice, it’s uncomplicated and puts a smile on my face. Any small pasta shape would work here; raid your cupboard, there’s a chance you’ve some orzo, quadratini or filini behind a family size box of breakfast cereal or a wall of tinned tomatoes.