Based on a method used by cooks in Mexico, this tomato soup is made from fresh tomatoes processed with garlic and onion and then added to toasted small pasta, followed by vegetable or chicken broth and canned chickpeas. Simple ingredients and not very much time to prepare.
Makes 4 cups
1 clove garlic, peeled
3/4 pound fresh ripe tomatoes, quartered
1 medium shallot or small onion, peeled and chunked
1 cup water
2 tablespoons vegetable oil
3/4 cup ditalini
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
4 cups vegetable or chicken broth (Made from Better Than Bouillon)
1 (14-ounce can chickpeas. rinsed and drained
Drop the garlic into the feed tube of the processor, while it is running. Stop the processor after the garlic finishes in small pieces; add the quartered tomatoes, chunked onion and water. Puree until smooth.
Heat the oil in a 5-quart soup pot over medium-high heat. When the oil is hot, but not smoking, add the ditalini, stirring continuously. The pasta will change in color from white to light brown. Careful not to burn. Just cook until it smells toasty, about 2-3 minutes.
Pour the tomato puree over the pasta, sprinkle in the salt and pepper and stir. Let the tomato base cook and thicken for about 6-8 minutes, stirring often until it becomes a deeper red and has thickened. Stir often so that the pasta does not stick to the bottom of the pot.
Add the broth and chickpeas. When it comes to a boil, reduce the heat to medium and simmer for another 10 minutes or until pasta is done to your liking. Taste for seasoning.