1 cup uncooked chick peas (soaked over night or all day and drained)
1 cloves of garlic
1 sticks celery
2 bouquets garnis
For the soul
1 cup ancini de pepe (peppercorn) pasta or any other small shape
Grated parmesan cheese
Make the broth by putting all the broth ingredients in a saucepan and bringing to the boil. Boil rapidly for 10 minutes and then reduce to a simmer and cook for at least an hour or until the chick peas are done. Alternatively, make in a pressure cooker and then it takes 20 minutes. Strain out the bouquet garnis and throw them away. Strain out half the chickpeas and reserve.
Make the body by sweating the onion and garlic on low heat for 10 minutes and then adding the carrots and the celery and cooking for a further 10 minutes. Add the jar of sun-dried tomatoes and cook for a further 10 minutes (covered.) Pour the body into the stock, give it a stir and then, using a hand blender, blend the soup until you have the desired consistency. Add salt and pepper to taste.
Add the soul putting back the reserved chickpeas and pouring in the uncooked pasta. Simmer for 10 minutes or until the pasta is cooked. Serve in hot bowls, garnished with grated Parmesan cheese and a small dribble of olive oil. Eat with fresh ciabatta bread. Yum.