Leonardo Romanelli's Pasta e Ceci, or Chickpea and Pasta Soup

Leonardo Romanelli is an old friend. He also teaches future chefs at one of Florence's restaurant schools, teaches students pursuing the degree in wine marketing offered by the University of Florence about wine communication, and somehow finds time to be an inspired wine taster and restaurant critic. In other words, a man of many talents, and his Blog, entitled Il Quinto Quarto (the fifth quarter of the beast, i.e. organ meats) is fascinating, delving into all sorts of things related to food and wine.

There are many variations on pasta e ceci, pasta and chickpea soup, and Leonardo's is both easy and quick, once you have the chickpeas cooked, and though we did cook them, he says you can used canned chickpeas if you're rushed. Tomato, he says, is optional, though he likes it and thus included it.

The ingredients to serve 4?

• 1/2 pound (200 g) dry chickpeas (or a 1-pound (450 g) can), soaked overnight
• 2 cloves garlic
• An abundant quarter pound (125 g) pasta, either ditalini or similar
• 1/2 a medium onion
• A sprig of rosemary
• 2/5 cup (100 ml) olive oil
• 1/2 cup (6 tablespoons) Chopped tomatoes
• Salt and pepper to taste