The elbow soup with chickpeas and ham is a first course of peasant origin, very simple and tasty. Just a few ingredients are needed to create a truly spectacular dish, albeit in its simplicity. It is prepared in a few steps: follow the recipe.
Cookthe chestnuts. Soak 150 g ofchestnuts for 2 hours in fedwater. Drain and dry them, thencut them horizontally on the roundedside, arrange them in a pan,preferably the one pierced for roastedchestnuts, and cook them in apreheated oven at 428° F forabout 20-25 minutes, stirring often. Leavethem to rest for 5 minutes wrappedin a towel, then peel themand remove the cuticle.
Makethe sauté. Rinse anddry 1 tomato, divide itin half, remove theseeds and dice it. Drain2 cans of boiled chickpeas(480 g drained weight)and whisk 2/3 in themixer. Heat 2 tablespoonsof oil in a saucepan,add 1 clove of garlic,peeled and chopped withhalf the leaves of 1sprig of rosemary, 80g of prosciutto crudo cutinto strips and the dicedtomato. Fry for 1-2minutes, add the past andthe remaining chickpeas andmix well.
Cook the pasta. Pour 1 liter of vegetable broth and chestnuts into the pot, mix and bring to a boil; lower the heat and continue cooking for 10 minutes. Add Salt and pepper, 200 g of elbow pasta and cook al dente. Divide the soup on the plates, sprinkle it with a drizzle of oil and serve, decorating with the sprigs of rosemary keptaside.