Ingredients with Measurements:
- 1 cup dried chickpeas
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 stalks celery, chopped
- 2 carrots, chopped
- 2 tablespoons olive oil
- 1 can diced tomatoes
- 4 cups vegetable broth
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- 1/4 cup grated Parmesan cheese
Special equipment needed:
- Large pot
- Immersion blender (optional)
Step-by-step instructions:
1. Soak the chickpeas in water overnight.
2. Drain and rinse the chickpeas, then add them to a large pot with the onion, garlic, celery, and carrots.
3. Add the olive oil and sauté the vegetables over medium heat for 5 minutes.
4. Add the diced tomatoes, vegetable broth, and oregano to the pot. Bring to a boil, then reduce heat and simmer for 1 hour.
5. After 1 hour, remove the pot from the heat and use an immersion blender to puree the soup until smooth (alternatively, transfer the soup to a blender and puree in batches).
6. Season with salt and pepper to taste.
7. Serve hot, topped with grated Parmesan cheese.
- Time:
Preparation time: 10 minutes (plus overnight soaking)
- Cooking time: 1 hour
5. Temperature:
- Simmer over medium-low heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 276
- Fat: 9g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 14g
Substitutions for ingredients:
- Chickpeas can be substituted with other beans, such as cannellini or navy beans.
- Vegetable broth can be substituted with chicken broth or water.
- Parmesan cheese can be substituted with Pecorino Romano or Asiago cheese.
Variations:
- Add chopped kale or spinach to the soup during the last 10 minutes of cooking.
- Top with croutons or a drizzle of olive oil before serving.
- Add cooked pasta or rice to the soup for a heartier meal.
Tips and tricks:
- To save time, use canned chickpeas instead of dried.
- For a smoother soup, puree the soup in a blender instead of using an immersion blender.
- If the soup is too thick, add more broth or water to thin it out.
Storage instructions:
- Store leftover soup in an airtight container in the refrigerator for up to 4 days.
Reheating instructions:
- Reheat the soup in a pot over medium heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the soup in individual bowls, topped with grated Parmesan cheese and a drizzle of olive oil.
Garnishes:
- Grated Parmesan cheese
- Croutons
- Fresh herbs, such as parsley or basil
Pairings:
- Crusty bread
- Salad
Suggested side dishes:
- Roasted vegetables
- Grilled chicken or fish
Troubleshooting advice:
- If the soup is too thick, add more broth or water to thin it out.
- If the soup is too thin, simmer it for a few more minutes to reduce the liquid.
Food safety advice:
- Make sure to soak the chickpeas overnight to ensure they are fully cooked and safe to eat.
Food history:
- Minestra di Ceci is a classic Italian soup made with chickpeas. It is a staple in many Italian households and is often served during the colder months.
Flavor profiles:
- The soup has a savory, slightly sweet flavor from the vegetables and chickpeas. The Parmesan cheese adds a salty, nutty flavor.
Serving suggestions:
- Serve the soup with crusty bread and a side salad for a complete meal.
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Region: Italian
Taste: Savory, Hearty, Comforting, Earthy, Nutty