Ceci Bean Soup Recipes

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RAFFY'S QUINOA AND CECI SOUP



Raffy's Quinoa and Ceci Soup image

Provided by Giada De Laurentiis

Time 1h35m

Yield 5 servings

Number Of Ingredients 20

1 teaspoon olive oil
1/2 onion, coarsely chopped
2 medium carrots, peeled and coarsely chopped
2 stalks celery, coarsely chopped
1/2 teaspoon kosher salt
4 Roma tomatoes, coarsely chopped
1 clove garlic, smashed
1/4 teaspoon red pepper flakes
4 sprigs fresh thyme
3 sprigs fresh oregano
2 large sprigs fresh rosemary
1/4 cup chopped fresh basil
3 tablespoons chopped fresh parsley
One 3-inch piece Parmesan rind
Two 15-ounce cans ceci (garbanzo beans), rinsed and drained
3/4 cup dry white wine
3 cups chicken broth
1/2 cup quinoa, rinsed and drained
1/2 cup grated Parmesan, for garnish
1/4 cup extra-virgin olive oil, for garnish

Steps:

  • Heat the oil in a large saucepan over medium heat. Add the onion, carrots, celery and salt and cook, stirring occasionally, until the vegetables begin to soften. Add the tomatoes, garlic, pepper flakes, thyme, oregano and rosemary and cook until the tomatoes begin to break down, about 5 minutes. Add the basil, parsley, Parmesan rind, ceci, wine, broth and 1 cup water and bring to a boil. Reduce the heat to low and simmer for 40 minutes.
  • Remove the herb sprigs and rind. Place about 1 cup of the soup in a food processor and puree until smooth. Add the quinoa to the remaining soup in the pot and simmer until tender, about 10 minutes. Add the puree and simmer 5 minutes more. Ladle the soup into bowls. Sprinkle with some of the Parmesan and drizzle with some of the olive oil before serving.

CHICKPEA SOUP I



Chickpea Soup I image

This bean soup can be made in 45 minutes. Substitute vegetable broth to create a vegetarian alternative.

Provided by Christine L.

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 1h

Yield 6

Number Of Ingredients 14

2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
2 cups peeled and chopped sweet potatoes
3 cups chicken broth
1 bay leaf
1 teaspoon dried basil
½ teaspoon dried thyme
¼ teaspoon paprika
1 tomato, chopped
1 (10 ounce) package frozen mixed vegetables
1 (15 ounce) can garbanzo beans, drained
salt to taste
ground black pepper to taste

Steps:

  • In a saucepan, warm oil over moderate heat. Add onion, garlic, and sweet potatoes; saute 5 minutes.
  • Stir in broth, bay leaf, basil, thyme, and paprika. Salt and pepper to taste. Bring to a boil, and then reduce heat to medium low. Cover. Simmer until vegetables are tender but not mushy, about 15 minutes.
  • Stir in tomato, green beans, and chickpeas. Simmer uncovered until tender, about 10 minutes more. Serve hot.

Nutrition Facts : Calories 197.5 calories, Carbohydrate 29.6 g, Fat 6.1 g, Fiber 6.1 g, Protein 7.5 g, SaturatedFat 0.9 g, Sodium 570.2 mg, Sugar 3.7 g

PASTA E CECI (ITALIAN PASTA AND CHICKPEA STEW)



Pasta e Ceci (Italian Pasta and Chickpea Stew) image

There is an incredible number of recipes for this classic Roman dish, and everyone has an opinion on how it should be prepared. This version is more stew than soup, but it can be loosened up with a bit more water if you prefer. It begins with sautéing onion, tomatoes, garlic and rosemary in olive oil, then tossing in the chickpeas, and smashing a few to give the stew a creamy texture. Water is added, then uncooked pasta, which cooks as the stew simmers (and results in one less dish for you wash). Escarole is folded in right before serving. This flexible stew can go in a number of directions, so tweak it as you see fit, but don't forget to finish each bowl with grated pecorino and a drizzle of olive oil. Ciao.

Provided by Colu Henry

Categories     dinner, weekday, soups and stews, appetizer, main course

Time 30m

Yield 4 servings

Number Of Ingredients 11

3 tablespoons olive oil, plus more for drizzling
1 medium yellow onion, finely chopped
3 garlic cloves, finely chopped
2 teaspoons chopped fresh rosemary
1/2 teaspoon red-pepper flakes
Kosher salt and black pepper
1 packed cup canned whole tomatoes, drained
1 (15-ounce) can chickpeas, rinsed
1 cup ditalini
4 cups roughly chopped escarole, Tuscan kale or radicchio
Grated pecorino, for serving

Steps:

  • Heat the oil in a large stock pot or Dutch oven over medium. Add the onion and cook, stirring occasionally, until softened but not taking on any color, 4 to 5 minutes. Add the garlic, rosemary and red-pepper flakes, and cook 1 minute more. Season well with salt and pepper.
  • Stir in the tomatoes and the chickpeas, breaking up the tomatoes with the back of a spoon or spatula and smashing about 1/2 cup of the beans.
  • Add 3 cups water and bring to a boil over high. Add the pasta and simmer, stirring often to make sure nothing sticks to the bottom of the pan, until the pasta is al dente, about 10 minutes. The water will mostly be absorbed by the pasta, but if you prefer it brothier, you can add 1/2 to 1 cup water and simmer until warmed through, 1 minute more. Season to taste with salt and pepper.
  • Add the escarole and stir until wilted. Taste and adjust seasonings accordingly. Ladle into bowls and top with grated cheese and a drizzle of olive oil.

PUREED CHICKPEA SOUP - PASSATO DI CECI



Pureed Chickpea Soup - Passato di Ceci image

Provided by Anne Burrell

Categories     main-dish

Time 14h25m

Yield 4 to 6 servings

Number Of Ingredients 15

Extra-virgin olive oil
1/4 pound pancetta, cut in 1/2-inch dice
1 large onion, peeled and cut in 1/2-inch dice
2 celery ribs, cut in 1/2-inch dice
1 large or 2 small carrots peeled and cut in 1/2-inch dice
6 garlic cloves, smashed, divided
2 pinches crushed red pepper flakes
Kosher salt
1 pound chickpeas, soaked in water overnight
2 quarts chicken stock
1 bundle fresh thyme
3 bay leaves
1 quart water
3 sprigs rosemary, leaves finely chopped
5 to 6 (1/2-inch) slices country style bread, cut into 1/2-inch cubes

Steps:

  • Coat a large pot with olive oil, add the pancetta and bring to a medium heat. When the pancetta starts to become crispy, add the onion, celery, carrots, 3 cloves of garlic, pinch of crushed red pepper and season lightly with salt. Sweat the veggies for 6 to 7 minutes or until they become very aromatic and start to soften.
  • Drain the water from the soaked chickpeas, rinse and add to the pot. Add the chicken stock, thyme bundle, bay leaves and 1 quart of water. Bring the liquid to a boil over high heat, then reduce the heat and simmer until the chickpeas are very soft and falling apart, about 1 1/2 to 2 hours. Turn off the heat, season the water with salt and let it sit for 15 to 20 minutes.
  • Fill a skillet with olive oil until it is about 1/2-inch deep, and the remaining 3 garlic cloves, the rosemary leaves and a pinch of crushed red pepper and bring it to a medium heat. Remove the garlic once it is golden; it has fulfilled its garlic destiny. Add the bread cubes and cook until they start to become crispy and golden. (They will absorb a LOT of the oil. That's why they taste good!) Season with salt and remove the croutons from the oil to a bowl, reserving the rosemary oil. MMMMM!
  • Add the infused oil to the soup. Puree the soup in a food processor, blender or good old fashioned food mill. Correct the consistency and seasoning, if necessary. If the soup is too thick, cook it a little more to reduce it, or thin it by adding more stock or water. Taste to be sure the seasoning is perfect.
  • Ladle the soup into serving bowls, top with the croutons and finish with a large drizzle of olive oil.
  • See ya ladle!

OCTOPUS AND CECI BEAN ZUPPA WITH ESCAROLE, GARLIC, AND CHILES



Octopus and Ceci Bean Zuppa With Escarole, Garlic, and Chiles image

Octopus comes with its own braising liquid: just put it in a pot on the stove top, turn on the heat, and a couple of inches of water will soon appear at the bottom of the pot.

Provided by Nate Appleman

Yield Serves 8 as a first course, or 6 as a main course

Number Of Ingredients 10

1/2 cup dried ceci beans (chickpeas)
Kosher salt
2/3 cup extra virgin olive oil, plus more for finishing
6 cloves garlic, smashed with the side of a knife
Rind of 1/2 lemon, zested into strips using a vegetable peeler
2 bay leaves
1 (3- to 4-pound) octopus, defrosted, if frozen, and rinsed
1 head escarole (about 12 ounces), cored
3 celery stalks, thinly sliced
3 to 4 Calabrian chiles, stemmed and minced

Steps:

  • Pick over the beans, removing any broken pieces and pebbles, and rinse well. Place in a bowl, add water to cover generously, and let soak for at least 2 hours or up to overnight.
  • Drain the beans, place in a pot, and add water to cover by about 2 inches. Bring the beans to a boil over high heat, adjust the heat to a slow simmer, and cook, uncovered, for 1 to 1 1/2 hours, or until tender. Season with 1 teaspoon salt and remove from the heat. Let cool completely, transfer the beans and their liquid to a storage container, and refrigerate overnight. Drain the beans, reserving their liquid. You should have 1 to 2 cups liquid, and you will need 2 cups for this recipe. If you have less than 2 cups, add water to the cooking liquid to bring it to 2 cups.
  • In a large, heavy-bottomed pot, heat 1/3 cup of the olive oil over medium heat. Stir in 3 of the garlic cloves, the strips of lemon zest, 1 bay leaf, and 2 teaspoons kosher salt and cook, stirring occasionally, for 3 minutes, or until the garlic begins to soften. Add the octopus, stir to coat it with the oil, and then weight it down with a plate or lid to ensure it does not begin to float once it starts releasing its water. Cover the pot and adjust the heat to a gentle simmer. The octopus should start slowly releasing its water, creating its own braising liquid.
  • Cook for about 30 minutes and check to see how much braising liquid is in the pot. If it is about 1 cup or less (unlikely if you are using an uncooked whole octopus), add 1 cup of water. Check the tenderness and continue to cook for 30 to 50 minutes longer, or until almost completely tender. The octopus will dramatically decrease in volume. Remove the pot from the heat and allow the octopus to cool in the braising liquid for 1 hour.
  • Meanwhile, bring a large pot of salted water to boil. Add the escarole and cook for about 3 minutes, or until tender. Drain well and when cool enough to handle, chop the leaves coarsely and set aside.
  • Place a colander over a large bowl. Once the octopus has cooled for 1 hour, transfer it to the colander. Strain the braising liquid through a fine-mesh strainer into a measuring pitcher. Add any extra liquid that has drained from the octopus into the bowl to the braising liquid. You will need 1 cup for the zuppa. Give the pot used to cook the octopus a quick wash and return it to the stove.
  • Transfer the octopus to a large cutting board. Starting at the thickest point of the tentacle, slice into 1/4-inch-thick-pieces, increasing the thickness of the pieces as the tentacle becomes narrower. Halve the head, then cut it into 1/4-inch strips. Set aside.
  • To prepare the zuppa, heat the remaining 1/3 cup olive oil in the cleaned pot over medium heat. Add the remaining 3 garlic cloves, the celery, the chiles, and the remaining bay leaf and stir well. Stir in the beans and the reserved cooking liquid. Stir in the octopus and the reserved braising liquid. Heat until hot and then taste for seasoning, adding more salt if needed. Stir in the escarole and simmer for a few minutes more.
  • Ladle the soup into warmed bowls. Top each serving with a drizzle of olive oil. Serve immediately.

CHICKPEA AND WHITE BEAN SOUP



Chickpea and White Bean Soup image

Make and share this Chickpea and White Bean Soup recipe from Food.com.

Provided by ratherbeswimmin

Categories     Beans

Time 3h

Yield 8 serving(s)

Number Of Ingredients 17

2 cups dried garbanzo beans
1 cup dried cannellini beans
3 tablespoons extra virgin olive oil
1 cup chopped onion
2 garlic cloves, minced
1 idaho potato, peeled and diced in 1/2 inch pieces (about 1 cup)
2 medium carrots, peeled and coarsely shredded (about 1 cup)
1 cup canned Italian tomatoes, crushed, with liquid
5 quarts hot water
2 sprigs fresh rosemary
2 bay leaves
1 teaspoon crushed red pepper flakes
sea salt
1 cup fresh basil leaf, washed and dried well
1/4 cup extra-virgin olive oil
1/2 cup parmigiano-reggiano cheese
1/2 lb dry fettuccine, pasta broken into 1-inch pieces (about 2 cups)

Steps:

  • Cold soak or quick soak the chickpeas and beans together in the same pot.
  • Cold soak-dump beans into a 2-3 quart container; pour in enough water to cover by at least 4 inches; let soak in a cool place at least 8 hours or up to 24 hours; drain thoroughly.
  • Quick soak-place beans in a large saucepan, covering them generously with cold water; bring to a boil; boil 1 minute before removing from heat; let stand uncovered 1 hour; then drain.
  • Heat oil in a 6-quart heavy pot over medium heat.
  • Stir in the onions and garlic; cook, stirring, until golden, about 10 minutes.
  • Add in the potato and stir until the pieces begin to stick to the pot, about 3 minutes.
  • Stir in the carrots; cook until they wilt, about 2 minutes.
  • Pour the crushed tomatoes with their liquid into the pot and bring to a boil.
  • Pour in the hot water; add the rosemary, bay leaves, and crushed pepper flakes.
  • Add salt to taste.
  • Drain the chickpeas and cannellini and add to the pot.
  • Bring to a boil, then adjust heat to a gentle boil.
  • Cook, semicovered, until the chickpeas are tender, about 2 hours (at this point the cannellini will be very tender).
  • While the soup cooks, check the level of the liquid; there should always be enough liquid to cover the beans generously; if not, add hot water as necessary.
  • Make pesto-combine the basil and olive oil in the work bowl of a food processor or the blender jar.
  • Process until the leaves are chopped fine.
  • Add the grated cheese and continue processing until the mixture forms a rough paste; set aside.
  • Stir in broken fettuccine into the soup once the beans are tender and cook, stirring often, until the pasta is al dente; add water as necessary, if the soup becomes too thick while cooking the pasta (if you are cooking the soup in advance, do not add the pasta until you reheat the soup).
  • Serve soup immediately; stir a dollop of basil pesto into the soup pot or spoon a little into each warm soup bowl before ladling in the soup.

Nutrition Facts : Calories 533.4, Fat 17.8, SaturatedFat 3.2, Cholesterol 27.4, Sodium 167.3, Carbohydrate 73.7, Fiber 17, Sugar 8.7, Protein 22.2

PASTA E CECI (JAMIE OLIVER)



Pasta E Ceci (Jamie Oliver) image

Make and share this Pasta E Ceci (Jamie Oliver) recipe from Food.com.

Provided by DrGaellon

Categories     Beans

Time 1h

Yield 4 serving(s)

Number Of Ingredients 11

2 tablespoons olive oil
1 small onion, peeled and finely chopped
1 stick celery, trimmed and finely chopped (include celery leaves if possible)
1 garlic clove, peeled and finely chopped
2 sprigs fresh rosemary, leaves picked and finely chopped
2 (14 ounce) cans chickpeas, drained and rinsed
3 cups chicken stock or 3 cups vegetable stock
3 1/2 ounces ditalini (or other small soup pasta)
1/2 lemon, juice of
1/2 cup fresh basil or 1/2 cup fresh parsley, leaves picked and roughly chopped
extra virgin olive oil

Steps:

  • Heat a large skillet or soup pot over medium-low heat, and add 2 tbsp olive oil. Saute the onion, celery, celery leaves, and garlic, covered, until soft and translucent, about 15 minutes.
  • Add the rosemary, chickpeas and stock and bring to a gentle boil. Simmer for 20 minutes until the chickpeas are soft. Remove half the chickpeas with a slotted spoon, and purée the remaining soup in a blender, through a food mill, or with an immersion blender. Return the purée and reserved chickpeas to the pot, and add the pasta.
  • Cook until the pasta is tender, adding boiling water if necessary to loosen. Season to taste with salt and pepper and the lemon juice. Serve with parsley or basil leaves and a drizzle of olive oil.

CECI BEAN SOUP



Ceci Bean Soup image

Provided by My Food and Family

Categories     Home

Time 50m

Number Of Ingredients 9

1/3 cup diced pancetta or bacon
1 yellow onion, chopped,
1 garlic clove, minced
4 fresh sage leaves, chopped
3 cups cooked ceci beans (chick peas)
5 cups chicken broth
1 fresh rosemary sprig
Salt and pepper to taste
Freshly made pesto for serving

Steps:

  • In a soup pot over medium-low heat, cook pancetta, stirring, until golden and crisp, 4-6 min. Add onion and garlic and cook, stirring, until translucent, 4-6 min.
  • Reduce heat to low, add sage, ceci beans, broth and rosemary and cook, stirring, 20 min. Remove rosemary and, using a stick blender puree soup until smooth and blended. Season with salt and pepper.
  • Ladle soup into bowls and top each serving with a spoonful of pesto.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

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2018-10-17 Instructions. In a large pot add olive oil, minced onion, garlic and celery, sautee on low/medium heat for 2 minutes or until clear. Then add potatoes, chickpeas, tomatoes, water and spices simmer on low/medium until tender and thickened (approximately 60 minutes).
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MEXICAN PINTO BEAN SOUP | EASY STEW RECIPE - ELAVEGAN | RECIPES
2020-09-16 Step 1. Heat oil in a large pot over medium-high heat. Once hot, add the onion and sauté for about 4-5 minutes, stirring frequently, until it begins to soften and starts going translucent. Step 2. Stir in the roasted tomatoes, garlic, carrots, potato, and all the spices.
From elavegan.com


19 EASY BEAN AND LENTIL RECIPES - NOURISHED KITCHEN
Marinated Beans. Lentil Stew. Tomato and White Bean Soup. Chickpea Stew with Tomatoes. Sprouted Hummus. Cranberry Bean Soup. Easiest Red Lentil Dal (Instant Pot) Kale and White Bean Soup. Green Chile Chicken Chili.
From nourishedkitchen.com


BEST RAFFY'S QUINOA AND CECI SOUP RECIPES | FOOD NETWORK CANADA
2015-10-08 Add the basil, parsley, Parmesan rind, ceci, wine, broth and 1 cup water and bring to a boil. Reduce the heat to low and simmer for 40 minutes. Remove the herb sprigs and rind. Place about 1 cup of the soup in a food processor and puree until smooth. Add the quinoa to the remaining soup in the pot and simmer until tender, about 10 minutes.
From foodnetwork.ca


CHICKPEA SOUP / ZUPPA DI CECI - CIAO ITALIA
Bring to a boil and cook until the chickpeas are just tender, about 35 minutes. They should retain their shape and not be mushy. Drain and set aside. In a saucepan of boiling water, cook the ditalini until al dente. Drain well, toss with 1 tablespoon of the olive oil, and set aside. In a large pot, heat the remaining olive oil.
From ciaoitalia.com


ITALIAN CECI BEAN SALAD ⋆ REAL HOUSEMOMS
2016-10-23 Instructions. In a medium sized bowl, whisk together the olive oil, vinegar, garlic, oregano, dried parsley, salt and pepper until combined. Add drained garbanzo beans, minced onion and minced parsley. Stir until combined. Cover and refrigerate for at least 4 …
From realhousemoms.com


ZUPPA DI CECI ~ CREAMY CHICKPEA SOUP - ITALIAN FOOD FOREVER
Drain the beans and place in a pot and cover with fresh water. Bring the water to a boil, then decrease to a simmer and cook until the beans are tender. (This may take 30 to 45 minutes depending on the beans.) Drain and let sit in a colander while you prepare the soup flavor base. In a large soup pot, heat the oil and then add the pancetta ...
From italianfoodforever.com


OCTOPUS AND CECI BEAN ZUPPA WITH ESCAROLE, GARLIC, AND CHILES
Saved From: www.epicurious.com prep: 0 hr cook: 0 hr total: 0 hr
From mealplannerpro.com


CECI BEANS RECIPES - STEVEHACKS ALL YOU NEED IS FOOD
Add chickpeas and tomatoes and cook, stirring occasionally, until tomatoes are slightly thickened, 6–8 minutes. Add pasta and 4 cups water. Increase heat to medium-high, bring to a simmer, and cook, stirring occasionally to prevent pasta from sticking, until pasta is al dente, 13–16 minutes depending on shape.
From stevehacks.com


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