Minestra di ceci is a simple and nourishing soup from the Tuscan region of Italy. It goes together quickly and is great for a rainy day. Serve it with a nice chunk of crusty bread for a full meal.
Minestra de Ceci
Course: Soups and StewsCuisine: ItalyMinestra di ceci is a simple and nourishing soup from the Tuscan region of Italy. It goes together quickly and is great for a rainy day.
Ingredients
Chickpeas, cooked and rinsed — 2 cups
Stock or water — 5 cups
Olive oil — 3 tablespoons
Fresh rosemary, chopped — 1 small sprig
Garlic, minced — 2 or 3 cloves
Tomatoes, chopped — 1 cup
Salt and pepper — to taste
Soup pasta (see variations) — 1/2 cup
Directions
- Puree half the chickpeas with 1 cup of the stock or water in a blender or food processor. Set aside.
- Heat the olive oil in a large pot over medium flame. Add the garlic and rosemary and sauté until the garlic just begins to brown.
- Stir in the tomatoes and simmer for 3 to 5 minutes. Add the remaining stock, the chickpea puree and the remaining whole chickpeas. Season to taste with salt and pepper and simmer for 10 more minutes.
- Add the pasta and bring to a light boil until the pasta is cooked through, 8 to 10 minutes. Serve with crusty bread.
Minestra di Ceci Notes and Variations
- Pasta: Use any small pasta for this soup: orzo, macaroni, shells. Or break spaghetti or capellini into small pieces.
- Vegetables: Stir in 2 cups chopped fresh spinach or chard in the last 5 minutes if you like.
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