It is a very simple soup even if of great taste, suitable to be consumed during winter months but not be disregarded when the air gets warmer.

Ingredients (for 4/6 people)
300g chickpeas (already stewed)
30g lard
200g pasta for soup
200g peeled tomatoes
1 garlic (clove)
meat broth
salt
pepper
extra-virgin olive oil
rosemary

Preparation method
Make a trite based on lard, garlic, salt, pepper, rosemary and put in a saucepan with oil.
Leave to fry with herbs, then add peeled tomatoes leaving to cook for about 15 minutes.
Take garlic away and puree the sauce with the masher into another saucepan.
Pour well drained chickpeas into the sauce mixing well in order to avoid to thick them at the bottom and leave to season for some minutes. Add one litre and half of meat broth in the saucepan and leave to boil for about 30/40 minutes. Pour pasta into the saucepan, mixing often and serve it as soon as is ready.

Variation – The pasta we need could be already confectioned or handmade with a couple of eggs and flour.