7 cups tomatoes with their juice (two 28-ounce cans) canned
2 cups chicken broth low-sodium homemade canned
0.5 cup ditalini pasta
1 teaspoon sage dried
0.3 cup parsley fresh chopped
2 cloves garlic minced
0.3 teaspoon fresh-ground pepper black
2 tablespoons olive oil
1 onion chopped
0.3 cup parmesan grated plus more for serving
1.8 teaspoons salt
2 cups water
Equipment
food processor
pot
blender
Directions
In a food processor or blender, puree the tomatoes with their juice. Set aside.
In a large pot, heat the oil over moderately low heat.
Add the onion and cook, stirring occasionally, until soft, about 10 minutes. Stir in the garlic.
Add the pureed tomatoes, the sage, broth, water, and salt to the pot. Bring to a boil. Stir in the pasta and chickpeas. Bring the soup back to a boil, then reduce the heat. Cook, partially covered, stirring occasionally, until the pasta is tender, about 15 minutes. Stir in the parsley, pepper, and the 1/3 cup grated Parmesan.
Serve topped with additional Parmesan.
Wine Recommendation: Italians have had two millennia to develop an incredible synergy between their wines and tomato-based cuisine. Take advantage of this experience and pair this soup with a cherry- and herb-scented Chianti Classico or Rufina.
Notes: Look for high-quality canned tomatoes for this soup, such as plum tomatoes from the San Marzano region of Italy.
