For today's recipe I have once more turned to my favourite cook book by Rachel Roddy. Rachel also writes a weekly column, 'A Kitchen in Rome', for Guardian Cook. One of the reasons for making today's soup was that I so love the article 'Second Helpings' , where Rachel speaks tenderly of times spent with her grandparents whilst growing up in England & eating a soup not dissimilar to pasta e ceci.
Add 2 tablespoons of tomato puree, a sprig of rosemary & a pinch of dried chilli flakes. Cook until the herby perfume fills the air.
Let the soup simmer away for about 20 minutes & then transfer half to a blender.
Cook until the pasta is ready & there you have it.....lunch!