Steps

• To speed up the recipe, I use canned chickpeas, but if you prefer and have the time, you can cook the dry ones: soak the chickpeas in a bowl full of water and leave them overnight. The next day, drain them, transfer them to a pot, cover with cold water, add 2 bay leaves, and 2 garlic cloves. Let them cook on low heat until tender. It will take about an hour and a half, sometimes even longer, depending on the size and dryness of the chickpeas. Salt should be added only after cooking. Personally, when dealing with small quantities as in this recipe, it’s more convenient to use canned chickpeas. To make them more digestible, you just need to remove the skin that covers them unless you buy them already peeled.

  Wash the black kale and strip the leaves from the central rib. Wash the kale leaves thoroughly in cold water. Cook it for thirty minutes in salted boiling water, then drain and set aside.

  Peel and chop the onion. Peel the garlic cloves. In a casserole, heat the extra virgin olive oil, add the chopped onion, garlic, rosemary, and sage. When the aromas have released their fragrance, also add the chickpeas and let them flavor for a couple of minutes. Cover with hot water and add a teaspoon of homemade vegetable bouillon (you can replace water and bouillon with vegetable broth). Cook for ten minutes, then remove the herbs and garlic and blend half of the chickpeas (for this operation I prefer to transfer them to the mixer but you can use the immersion blender directly in the casserole). Add the black kale, adjust the salt, and stir.

  Separately, in salted boiling water, cook the risoni or other soup pasta for the time indicated on the package. Drain it al dente and transfer it to the casserole with the sauce. Mix well, let it flavor for a couple of minutes, and serve the soup hot.