Zuppa Di Ceci
- Ready In:
- 1hr 45mins
- Ingredients:
- 7
- Yields:
-
5 cups
- Serves:
- 5
ingredients
- 1 small onion, finely chopped
- 1 stalk celery, finely chopped
- 1 garlic clove, finely chopped
- 1 sprig fresh rosemary, finely chopped
- 2 (14 ounce) cans chickpeas
- 2 1⁄4 cups chicken stock
- 3 1⁄2 ounces risotto rice (or ditalini)
directions
- Line a pan with olive oil and add the onion, celery, garlic and rosemary. Cook on low until ingredients are color-less, about 20 minutes.
- Drain and rinse chickpeas. Add chickpeas and stock to the pan. Cook for half an hour on med-low. Remove half of the chickpeas from the pan and set aside.
- Puree the remaining soup to desired consistency and return to pan. Add back the reserved whole chickpeas and rice or pasta. Season to taste with salt and pepper.
- Simmer until chickpeas are soft and riso is cooked.
- Note: If too think for liking, add water. Serve with olive oil and grated cheese.
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