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ALL PASTA!!

Pasta and ceci - x 4 people
ceci 300 gr, short pasta, 1 segment of garlic, rosmarine, 2 small tomatoes, olive oil, salt and pepper.
Boil the ceci into water, with salt, e spoons of oil, rosmarine, garlic and tomatoes.
When they'll be ready, put them into the mixer and obtian a soup. Put the sauce pan on the fire, and when it boils, drop the pasta and let it cook.
Serve warm with a 'c' of olive oil and some rosmarine leaves! Don't put cheese.

 Curiosity:

*'Cecio' is a pulse that is commonly sold in the dried version. You can buy this and keep it for a overnight covered with water. Then boil them as usual with water for one hour or more.

* For a seedy version, use baked cecis, from your bakers or tin ceci!
Zucchine and rigatoni - 4 people
3 big zucchine, 1 onion, olive oil and rigatoni pasta, basil
Cut the onion and make it cook with oil into a sauce pane as far as it becomes light brown, then cut the zucchine into small round sleeves and make them cook together. Put a bit of salt and if you prefere a lighter recipe, 3 spoons of water.
Let them cook for 10-15 minutes, during while oyu will cook tha rigatoni into boiling water and salt.
When both, pasta and zucchine will be ready, take a padella, and 'drop all and mix quickly.
Serve immediately, with fresh basil on the top!
Ribollita - x 6 people
dreid beans 400 gr, cabbage, swiss chard, 3 tomatoes, 2 slices of sedano, 2 carrots, 1 onion, 2 garlic slices, thymus, homemade bread, olive oil, salt and pepper.
Make the beans boil, and leave the cooking water. Take 3/4 of them and mix the robot, take a part the rest of beans.
Take a big sauce pan drop some oil and cook the onion and garlic. When it's ready add the sedano, carrots and after a few minutes add the tomatoes too.
Then add the swiss chard, the cabbage, thymus and salt and pepper.
Drop all the cooking water of beans into this sauce pane and let everything cook slowly.
It generally takes one hour, so if you notice that the mix becomes dry, add some other warm water. When all the vegetables'll be cooked, drop the rest of beans. Let it rest for half an hour and then, serve the soup. Just add a 'C' of olive oil, directly into the dishes.
Contadina soup - x 6 people
6 slices of homemade bread, dried beans 300 gr, swiss chard, black cabbage, 2 slices of sedano, 3 carrots, 3 potatoes, 2 tomatoes, 1 onion, garlic, 1 chili pepper, thymus, olive oil, salt and pepper.
First of all, boil the beans.Take a sauce pan and drop 8 sppons of olive oil. Cut the onion and cook it into the oil, with some chili pepper and when it'll be cooked add the tomatoes.
Let it cook for a few minutes and then add the beans and all the other vegetables, cut into small pieces.
Add some fresh water, salt and pepper and let boil with slow fire for 2 hours.
Serve with olive oil.

Potatoes soup
1/2 kg potatoes, 1 carrot, 1 big onion (or 2 medium), 2 slices celery, rosmarine, olive oil, salt and pepper.
Peel the potatoes and cut them into cubes, make them cook into a big sauce pan with water. Better if you start cooking them into cold water.
When the water start boiling, add the celery, carrot and onions, cut into slices. Let them cook. When all the vegetables will be soft to the fork, take them away from fire, mix them with mixer, and add some rosmarine (a twig can be sufficient!). Let it rest for a few minutes and serve with a 'C' of olive oil.