Yields4 ServingsPrep Time20 minsCook Time25 minsTotal Time45 mins
Ingredients
15.50ozgarbanzo beans (chick peas) - 4 cans
3cloves of garlic
crushed chili pepper
black pepper
olive oil
2fresh rosemary twigs
2qtsbroth (beef, chicken, or vegetable)
11ozroasted chestnuts ( you can find them online already peeled and roasted)
7ozboiled chestnuts (you can find them online already peeled and boiled)
11ozof pasta for soup (short pasta, whatever you like)
1qtof extra broth to be added before the pasta.
Directions
1
In a large pot pour some olive oil, the garlic, crushed red pepper, black pepper and rosemary.
2
Cut up the boiled chestnuts in small pieces and the roasted chestnuts in bigger pieces. (If you were able to find the two different kinds of chestnuts, otherwise you can use just one kind. Cut half of them in small pieces and half of them in bigger pieces)
3
When the garlic starts to become golden add the garbanzo beans. Stir for a few minutes and add the qt (2 lt.) of broth. Simmer for 20 m.
4
Add the chestnuts and simmer for another 15 m.
5
Before the pasta, add the other qt (liter) of broth. Once it reaches the boiling point, add the pasta.
6
When the pasta is cooked, serve in a bowl, and add a thread of olive oil.
*To Roast Fresh Chestnuts
7
Pierce both sides of each chestnut with the point of a sharp knife
8
Place chestnuts on a cookie sheet and roast them in a 400 F oven until the wholes in the shells have split and the shells just begin to blacken.
11ozroasted chestnuts ( you can find them online already peeled and roasted)
7ozboiled chestnuts (you can find them online already peeled and boiled)
11ozof pasta for soup (short pasta, whatever you like)
1qtof extra broth to be added before the pasta.
Directions
Directions
1
In a large pot pour some olive oil, the garlic, crushed red pepper, black pepper and rosemary.
2
Cut up the boiled chestnuts in small pieces and the roasted chestnuts in bigger pieces. (If you were able to find the two different kinds of chestnuts, otherwise you can use just one kind. Cut half of them in small pieces and half of them in bigger pieces)
3
When the garlic starts to become golden add the garbanzo beans. Stir for a few minutes and add the qt (2 lt.) of broth. Simmer for 20 m.
4
Add the chestnuts and simmer for another 15 m.
5
Before the pasta, add the other qt (liter) of broth. Once it reaches the boiling point, add the pasta.
6
When the pasta is cooked, serve in a bowl, and add a thread of olive oil.
*To Roast Fresh Chestnuts
7
Pierce both sides of each chestnut with the point of a sharp knife
8
Place chestnuts on a cookie sheet and roast them in a 400 F oven until the wholes in the shells have split and the shells just begin to blacken.
