Minestra Di Ceci (Umbrian Chickpea Soup)
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.
- Ready In:
- 6hrs 20mins
- 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.