Prep 20 mins
Cook 6 hrs
Minestra di Ceci is typical of the 'cucina povera' style of cooking. This simple recipe from the restaurant Fontanella di Porta Sole in Perugia, Italy has been modified for a slow cooker. Minestra di Ceci freezes well, and actually improves in flavour over time.
- 1 lb dry chickpeas
- 1 sprig fresh rosemary
- 10 leaves fresh sage
- 1 tablespoon salt
- 2 large garlic cloves, minced
- 1 carrot, diced
- 1 onion, peeled and diced
- 1 stalk celery, diced
- 1 teaspoon olive oil
- 2 tablespoons parsley, minced (optional)
- fresh ground black pepper (optional)
- pecorino cheese, grated (optional)
- 7 tablespoons extra-virgin olive oil
- 3 small sprigs fresh rosemary
- Soak chickpeas in full pot of cold water along with rosemary, sage, and salt. Soak overnight, then drain the next morning. Remove herbs.
- Refill slow cooker with water to 1 inch above chickpeas. Cover and cook on low 5 hours.
- Combine 7 tablespoons of olive oil and rosemary in a small saucepan over medium heat and bring just to a simmer to infuse the olive oil. Remove from heat, discard the rosemary and set aside.
- Saute garlic, carrot, onion and celery in olive oil in skillet. Season with salt and pepper, and cook until the vegetables are tender, about 4-5 minutes. Set aside.
- Puree half of the chickpeas, along with several cups of broth from the cooker, in blender. Return puree to slow cooker. Add sauteed vegetables to cooker.
- Cover. Cook on high 60 minutes.
- Serve the soup in warmed bowls with a drizzle of some of the remaining rosemary oil and sprinkle of parsley, black pepper and some grated pecorino if you wish.