I think it is a little of column A and a little of column B as they say. I really love Italian bean soups like minestrone, pasta e fagioli, Tuscan white bean soup, etc...
But unfortunately my significant other is allergic to most white beans. Thankfully, he is not allergic to garbanzo beans/chickpeas. I pulled out a recipe from the Jamie's Italy book, first time using this book but it is very nice to look at. I sometimes like Jamie Oliver, but his show is really like trying to watch MTV with the jumpy editing. Anyhow, I decided to try pasta e ceci from said book.
Along with a fresh loaf of bread that I forgot to slash the top of prior to baking - a very crispy crust and fairly custardy crumb, so not a total disaster.
This was a pretty easy soup to make, especially since canned beans were allowed here. Just a bit of onion, garlic, celery, olive oil, and rosemary from the garden get sweated for a while on low heat. Then the beans are covered with some chicken/turkey stock and cooked a bit. I removed about half of the beans from the pot before blending with my stick blender, then re-added the beans and some salad macaroni (ditalini if you want to be fancy schmancy) & simmered until the pasta was done. This soup needs lots of seasoning, beans love salt. A little drizzle of oil over the top to finish, it was really nice. I think I will be revisiting this one before the "winter" is over.