Ingredients with Measurements:
- 1 pound of Italian sausage, casings removed
- 1 medium onion, chopped
- 3 cloves of garlic, minced
- 2 cans of chickpeas, drained and rinsed
- 4 cups of chicken broth
- 1 can of diced tomatoes
- 1 teaspoon of dried oregano
- 1/2 teaspoon of dried basil
- Salt and pepper to taste
- 1/4 cup of grated Parmesan cheese
- 2 tablespoons of olive oil
Special equipment needed:
- Large pot
- Wooden spoon
- Measuring cups and spoons
- Cheese grater
Step-by-step instructions:
1. Heat the olive oil in a large pot over medium-high heat.
2. Add the sausage and cook until browned, breaking it up into small pieces with a wooden spoon.
3. Add the onion and garlic to the pot and cook until softened, about 5 minutes.
4. Add the chickpeas, chicken broth, diced tomatoes, oregano, basil, salt, and pepper to the pot.
5. Bring the soup to a boil, then reduce the heat and let it simmer for 20-25 minutes.
6. Stir in the Parmesan cheese and let it melt into the soup.
7. Serve hot with crusty bread or crackers.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Medium-high heat for browning sausage and sautéing onions and garlic. Simmer on low heat for the soup.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 450
Fat: 28g
Carbohydrates: 22g
Protein: 28g
Sodium: 1300mg
Fiber: 6g
Substitutions for ingredients:
- You can use any type of sausage you prefer, such as turkey or chicken sausage.
- If you don't have chicken broth, you can use vegetable broth or water instead.
- Fresh herbs can be used instead of dried herbs, but use 3 times the amount called for in the recipe.
Variations:
- Add chopped kale or spinach to the soup for extra nutrition.
- Use cannellini beans instead of chickpeas.
- Add a splash of red wine to the soup for extra flavor.
Tips and tricks:
- Make sure to drain and rinse the chickpeas before adding them to the soup.
- If the soup is too thick, add more chicken broth or water to thin it out.
- You can make this soup ahead of time and reheat it when ready to serve.
Storage instructions:
Store any leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
Serve the soup in individual bowls with a sprinkle of Parmesan cheese on top.
Garnishes:
Garnish with chopped fresh parsley or basil.
Pairings:
Serve with crusty bread or crackers.
Suggested side dishes:
A simple green salad or roasted vegetables would pair well with this soup.
Troubleshooting advice:
If the soup is too thin, let it simmer for a few more minutes to thicken it up. If it's too thick, add more chicken broth or water.
Food safety advice:
Make sure to cook the sausage to an internal temperature of 160°F to ensure it's safe to eat.
Food history:
Minestra di Ceci is a traditional Italian soup made with chickpeas. It's a hearty and nutritious soup that's perfect for cold weather.
Flavor profiles:
This soup is savory and slightly spicy from the sausage, with a hint of sweetness from the tomatoes.
Serving suggestions:
Serve this soup as a main course for lunch or dinner.
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Region: Italian