A TASTE OF GOODNESS

Try a soup from new cookbook

Makes: 4 to 6 servings

Preparation time: About 30 minutes (but squash must be cooked already)

1/2 lb (226 g) pancetta, thickly sliced and chopped into cubes 1 large onion, chopped 1 tbsp (15 mL) chopped garlic 1 tsp (5 mL) chopped fresh rosemary leaves 4 fresh sage leaves, chopped 1 cup (250 mL) cooked winter squash, chopped 6 to 8 cups (1.5 to 2 L) canned chickpeas (three 540-mL/19-oz cans), drained ( liquid reserved) and rinsed 2 cups (500 mL) diced tomatoes (canned or fresh), with juice

For serving: Extra-virgin olive oil, freshly grated Parmigiano-Reggiano cheese, chopped fresh flat-leaf parsley leaves, freshly ground black pepper

1. In a large soup pot over medium heat, sauté pancetta.

2. Add onion and garlic; cook, stirring often, until softened, for 4 to 6 minutes.

3. Stir in rosemary, sage, squash and half the chickpeas.

4. Using a food processor, purée remaining chickpeas.

5. To the soup pot, add chickpea purée and tomatoes; stir to combine.

6. Add reserved chickpea liquid and enough water to reach desired consistency.

7. Bring to a boil, stirring frequently. Taste and adjust seasonings.

8. Divide soup among serving bowls; garnish with olive oil, cheese and parsley.

9. Sprinkle with pepper; serve.