Tuscan Chickpea and Pasta Soup

Directions

1In a large saucepan over medium, combine 1 tablespoon oil and the pasta. Cook, stirring, until browned, 2 to 3 minutes. Using a slotted spoon, transfer to a small bowl; set aside. To the fat remaining in the pan, add the remaining 1 tablespoon oil and the pancetta. Cook over medium, stir-ring, until browned and crisped, 5 to 7 minutes. Using the slotted spoon, transfer to a paper towel-lined plate.

2Return the pan to medium and add the onion, garlic, rosemary, 1 teaspoon salt and ½ teaspoon pepper.

3Cook, stirring, until the onion has softened, about 3 minutes. Add the tomato paste and cook, stirring, until the paste darkens and sticks to the pan, about 2 minutes. Add the chickpeas and 4 cups water; bring to a boil over medium-high, scraping up any browned bits. Reduce to medium-low and simmer, uncovered and stirring occasionally, until the chickpeas have softened and some have broken apart, 15 to 20 minutes. Remove from the heat and cool 15 minutes.

4Using a blender and working in 2 batches to avoid overfilling the jar, process the chickpea mixture until smooth, 1 to 2 minutes, scraping the blender jar as needed. Return the puree to the saucepan. Add 2 cups water and ½ teaspoon salt, then bring to a simmer over medium. Add the pasta and cook, stirring often and scraping along the bottom of the pan to prevent sticking, until al dente, about 8 minutes. The soup should have a consistency similar to heavy cream; if needed, stir in water to thin.

5Off heat, stir in the lemon juice. Taste and season with salt and pep-per. Ladle into bowls, drizzle with oil and sprinkle with the parsley and reserved pancetta. Serve with lemon wedges and Parmesan on the side.