Italy | Soups | Chickpeas | Fall | Winter

Minestra di Ceci Recipe

Minestra di Ceci

(Italian chickpea & pasta soup)

Yield: 4-6 servings


INGREDIENTS PREP AMOUNT
Chickpeas cooked & rinsed 2 cups
Stock, broth or water 4 cups
 
Olive oil 3 Tbsp
Rosemary, fresh or dried chopped 1 sprig or 1 tsp
Garlic minced 2-3 cloves
 
Tomatoes peeled, seeded & chopped 1 cup
Salt & pepper to taste
 
Soup pasta 1/2 cup

METHOD

Basic Steps:  Puree → Sauté → Simmer
  1. Puree half the chickpeas with 1 cup of the stock or water in a blender. Set aside.
  2. Heat oil in a large pot. Sauté rosemary and garlic till garlic just browns.
  3. Add tomatoes, and simmer 3-5 minutes.
  4. Add remaining stock, chickpea puree and remaining whole chickpeas. Season to taste with salt and pepper. Simmer 10 more minutes.
  5. Add pasta and bring to a light boil till pasta is cooked through. Serve with crusty bread.

VARIATIONS

  • Use any small pasta for this soup: orzo, macaroni, shells. Or break spaghetti or capellini into small pieces.
  • Use canned chopped tomatoes instead of fresh if you like.
  • Stir in 2 cups chopped fresh spinach or chard in the last 5 minutes if you like.

NOTES

  • A nourishing soup for a rainy day.