Minestra De Ceci Italian Chickpea And Pasta Soup Recipes

PASTA E CECI (ITALIAN PASTA AND CHICKPEA STEW)

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.

MINESTRA DE CECI (ITALIAN CHICKPEA AND PASTA SOUP)

Steps:

• 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.
• *Variations.
• 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.

MINESTRA DI CECI (UMBRIAN CHICKPEA SOUP)

Steps:

• 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.