Minestra Di Ceci Umbrian Chickpea Soup Recipes

MINESTRA DE CECI (ITALIAN CHICKPEA AND PASTA SOUP)

Minestra De Ceci (Italian Chickpea and Pasta Soup) image

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.

Provided by AZPARZYCH

Categories Vegetable

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

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)

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.

Nutrition Facts : Calories 285.8, Fat 11.8, SaturatedFat 1.6, Sodium 362.2, Carbohydrate 38.1, Fiber 6.2, Sugar 1.5, Protein 8

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