Copyright 2004 Lynne Rossetto Kasper. All rights reserved.
Serves 6 to 8 as a first course; 4 to 6 as a light main dish.
This was how my Tuscan grandmother got me to eat the greens I detested. They said I was a bright child, but I didn't catch up to what she was doing until I was well into my teens.
Working Ahead: Soup can be done a day ahead up to point of adding the pasta.
1. In a 6 quart pot combine the broth, wine and tomatoes. Simmer uncovered 5 minutes. Add the garlic, onion, chickpeas, greens and basil. Simmer partially covered 20 minutes.
2. Stir in the pasta and simmer, partially covered, 8 minutes or until pasta is tender. Taste soup for seasoning. Serve hot, passing the cheese to be sprinkled on the soup as its final seasoning.
Sandor Katz lives to ferment; it’s his life’s work. The author of The Art of Fermentation shares how to make kombucha at home.