Penne and Chickpea Soup

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Appears in Cook's Illustrated September/October 1999

Make traditional Italian soups in far less time by using canned instead of dried beans. And for the best texture, make the soup ahead and add the pasta at the last minute.

SERVES6 to 8 as a main course

TIME55 minutes

Penne and Chickpea Soup

WHY THIS RECIPE WORKS

We arrived at a pasta and bean soup recipe that was flavorful and easy to prepare, learning that canned beans are a good alternative to dried, reconstituted beans in these soups. We also discovered that adding the pasta to the pot last, whe...

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