Ingredients with Measurements:
- 1 cup dried chickpeas, soaked overnight
- 1 large fennel bulb, chopped
- 1 onion, chopped
- 2 garlic cloves, minced
- 1/4 cup olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
- 4 cups vegetable broth
- 1/2 cup small pasta, such as ditalini
- 1/4 cup grated Parmesan cheese
- Fresh parsley, chopped, for garnish
Special equipment needed:
- Large pot
- Immersion blender or regular blender
Step-by-step instructions:
1. Drain the soaked chickpeas and rinse them under cold water.
2. In a large pot, heat the olive oil over medium heat. Add the chopped fennel, onion, and garlic. Cook for 5-7 minutes, until the vegetables are soft and fragrant.
3. Add the drained chickpeas, salt, black pepper, and red pepper flakes to the pot. Stir to combine.
4. Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low and let the soup simmer for 1 hour, or until the chickpeas are tender.
5. Using an immersion blender or regular blender, puree half of the soup until smooth. Return the puree to the pot and stir to combine.
6. Add the pasta to the pot and let it cook for 10-12 minutes, until tender.
7. Serve the soup hot, topped with grated Parmesan cheese and chopped parsley.
- Time:
Preparation time: 10 minutes
- Cooking time: 1 hour and 20 minutes
Temperature:
- Simmer over low heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 400
- Fat: 15g
- Carbohydrates: 50g
- Protein: 18g
- Fiber: 12g
Substitutions for ingredients:
- Chickpeas can be substituted with any other type of beans, such as cannellini or navy beans.
- Fennel can be substituted with celery or leeks.
- Vegetable broth can be substituted with chicken or beef broth.
Variations:
- Add chopped kale or spinach to the soup for extra nutrition.
- Use different types of pasta, such as orzo or macaroni.
- Add diced tomatoes to the soup for a burst of acidity.
Tips and tricks:
- Soaking the chickpeas overnight will help them cook faster and more evenly.
- Pureeing half of the soup will give it a creamy texture without adding any cream.
- Don't add too much salt at the beginning of cooking, as the broth will also add salt to the soup.
Storage instructions:
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the soup in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the soup in individual bowls, topped with grated Parmesan cheese and chopped parsley.
Garnishes:
- Grated Parmesan cheese
- Chopped parsley
Pairings:
- Crusty bread
- Salad
Suggested side dishes:
- Garlic bread
- Roasted vegetables
Troubleshooting advice:
- If the soup is too thick, add more broth or water to thin it out.
- If the soup is too thin, let it simmer for a few more minutes to reduce and thicken.
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 traditional Italian soup made with chickpeas and vegetables.
Flavor profiles:
- Savory
- Earthy
- Creamy
Serving suggestions:
- Serve the soup hot with crusty bread and a side salad for a complete meal.
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Region: Italian