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Scordo Pasta Challenge #35: Ditalini with Chickpea and Brocolli soup


By Scordo.com - a practical living, how to, food, and personal finance blog. (Visit website)



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For many Italians, soup equals pasta (that is to say, a primo serving of soup in many Italian households includes some sort of pasta mixed in with Lentil, Peas, Chickpeas, etc.).  Adding a small amount of pasta to a soup increases the hardiness of any given soup dish and can also elevate soup to a meal in and of itself.

For the last installment of the Scordo Pasta Challenge I made a simple chickpea soup with onions, brocolli, fresh parsley, dried oregano, salt, pepper, and red pepper flakes.  I also boiled a small amount of Ditalini (pasta shaped like a small tube) and added it to the soup.  My dish also included plenty of grated Grana Padano.


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