Zuppa di ceci

400 g canned garbanzo beans

200 g pancetta

160 g soup pasta

1 potato

1 onion

3 stems rosemary

2 cloves garlic

2 vegetable bullion cubes

1/2 c red wine

oil

salt, pepper

Prepare 2 1/2 liters water with bullion cubes.

Dice onion. Cook it with 1 clove garlic, 2 stems rosemary in oil for 1 minute.

Add half the pancetta.

Add half the beans, then wine, then cubed potato and broth.

Boil on low for 10 minutes.

In another pan, heat oil, add the other garlic clove (still whole), pancetta and the rest of the beans. Remove the garlic, add rosemary, and blend until smooth.

Mix into the soup and add the pasta. Cook until the pasta is done.