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.
Provided by Member 610488
Categories Stew
Time 6h20m
Yield 8 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 187.6, Fat 13.1, SaturatedFat 1.8, Sodium 1051.8, Carbohydrate 15.3, Fiber 3, Sugar 1, Protein 3.1
PUREED CHICKPEA SOUP - PASSATO DI CECI
Provided by Anne Burrell
Categories main-dish
Time 14h25m
Yield 4 to 6 servings
Number Of Ingredients 15
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!
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.
Provided by AZPARZYCH
Categories Vegetable
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 8
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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