Minestra De Ceci (Italian Chickpea and Pasta Soup)
Found online; posting for ZWT 7-Italy. Recipe states: 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.
- Ready In:
- 2 cups chickpeas, cooked and rinsed
- 5 cups stock or 5 cups water
- 3 tablespoons olive oil
- 1 sprig fresh rosemary, chopped
- 2 -3 garlic cloves, minced
- 1 cup tomatoes, chopped
- salt and pepper
- 1⁄2 cup soup pasta (see variations)
- 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 3-5 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, 8-10 minutes.
- Serve with crusty bread.
- Use any small pasta for this soup: orzo, macaroni, shells. Or break spaghetti or capellini into small pieces.
- Stir in 2 cups chopped fresh spinach or chard in the last 5 minutes if you like.
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OK - I improvised a bit based on the ingredients I had on hand, but this ended up being an absolutely OUTSTANDING soup and so easy to make. I used dried rosemary as I had no fresh (2 teaspoons) which I ground up a bit in my mortar and pestle, and I did saute it with the garlic (3 large cloves) in the olive oil. Next, I had only 1 fresh tomato to use, so chopped it and added about 1 cup of canned fire-roasted tomatoes (left over from another recipe) to the oil and sauteed that. Then followed the recipe as written, using chicken broth, adding 1 teaspoon sea salt and 1/2 teaspoon fresh ground black pepper, and using ditalini pasta and adding the 2 cups of fresh chopped spinach in the end. WOW - a delicately seasoned totally delicious soup. The rosemary adds fragrance and flavor yet does not overpower the soup and the garlic - just PERFECT. Absolutely DELICIOUS - so very glad I chose to make this recipe for ZWT7 - ITALY and the HOT PINK LADIES :)Reply