3 Tbs plus ¼ c extra-virgin olive oil
2 carrots, finely diced
1 yellow onion, finely diced
2 cloves garlic, minced
2 plum tomatoes, diced
2 15-oz cans chick peas, drained
6 c chicken stock
2 fresh thyme sprigs
3 fresh rosemary sprigs
8 oz ditalini or other small pasta, cooked to al dente
Salt and pepper to taste
Pecorino-Romano cheese, grated
1. Heat 3 Tbs olive oil in a large dutch oven. Add carrots and onion. Cook, stirring occasionally, until softened, about 8 minutes. Add garlic and tomato, and cook another minute. Add chick peas, chicken stock, and thyme sprigs. Increase heat to medium-high and bring to a boil. Reduce heat to low and simmer, covered, for 30 minutes. Discard thyme.
2. Chop one rosemary sprig and set aside. In a large skillet, heat remaining ¼ c olive oil over medium heat. Add remaining 2 rosemary sprigs and let fry for 2 minutes. Remove rosemary, and keep olive oil warm.
3. Using a slotted spoon, scoop about ½ of the chick pea mixture into a bowl. Mash with a potato masher until almost smooth. Add chick pea puree to the olive oil in the pan and saute for 2 minutes. Add pasta and 1 c of soup broth, and cook until warmed through. Add back to the rest of the soup. Season with salt and pepper. Serve with Pecorino-Romano cheese and reserved chopped rosemary